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Pineapple Coconut Pie

"A tropical taste for those warm summer nights."
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Ingredients

servings 341 cals
Original recipe yields 8 servings (1 pie)

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Directions

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  1. Combine pineapple juice, flour, sugar, salt, and egg in a blender. Blend until smooth.
  2. In a medium saucepan, cook and stir over medium heat until thick. Remove from heat. Stir in coconut, butter and vanilla. Mix well. Pour into baked pie shell. Cool until set.

Nutrition Facts


Per Serving: 341 calories; 12.6 g fat; 54.6 g carbohydrates; 3.4 g protein; 27 mg cholesterol; 460 mg sodium. Full nutrition

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Reviews

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This was a really good. But Remember to not add the coconut until the end because it will turn brown.

Not Bad, but it had a very strong pineapple flavor, even though I only used 2 cups of pineapple juice. So, if you love pineapple, this is for you, otherwise, its not that great.

Really good. Used Splenda & Bisquick pie crust recipe. Put pineapple rings on the cooked crust & the mix on top. Also broiled the finished pie a few minutes to form a crust. Thanks for the recip...

My boyfriend just loved it. That says lot coming from him. He said did you save the receipt? Of course I did... Hm Good