Restaurant Recipes
Elsah Landing Pineapple-Coconut Pie
Yield: 8 servings
Ingredients
Pastry for One-Crust Pie
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/3 cup shortening
- 2 to 3 1/2 tablespoons ice water
Pie Filling
- 3 eggs, beaten
- 1 1/2 cups granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 cup (1/2 stick) butter, melted
- 1 (8 ounce) can crushed pineapple
- 1 cup flaked coconut
Instructions
Pastry for One-Crust Pie
- Spoon flour lightly into a 1 cup dry measure. Level off. Sift flour and salt together into a large bowl.
- Cut in shortening with a pastry blender until mixture forms particles slightly larger than grains of rice.
- Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly
moistened and will barely stick together. Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form pie shell. Ease into pie plate; flute edges.
- Heat oven to 400 degrees F.
Pie Filling
- In a large bowl, combine beaten eggs, sugar, salt, flour, melted butter, pineapple and coconut. Mix until well-combined. Pour into pie shell.
- Bake at 400 degrees F for 15 minutes.
- Lower temperature to 300 degrees F; bake for 20 to 30 minutes more or until center seems set and a knife inserted into the center comes out clean.
Attribution
The Elsah Landing, Grafton, Missouri - St. Louis Post-Dispatch 7/24/00