PCP Pie

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(7)

This recipe was given to me by the lady that baked pineapple-coconut-pecan pies for a little cafe that is no longer open but was known for its pies. It is truly addicting.

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Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hrs
Servings:
8
Yield:
1 9-inch pie

Ingredients

  • 2 cups white sugar

  • 4 large eggs, beaten

  • ½ cup butter, melted

  • 1 tablespoon yellow cornmeal

  • 1 tablespoon all-purpose flour

  • 1 teaspoon vanilla extract

  • 1 (20 ounce) can crushed pineapple, drained

  • 1 cup chopped pecans

  • 1 cup flaked coconut

  • 1 (9 inch) prepared pie crust

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Beat sugar, eggs, butter, cornmeal, flour, and vanilla extract together in a large bowl until smooth; add pineapple, pecans, and coconut and stir. Pour the filling into the prepared pie crust.

  3. Bake in preheated oven until the center of the pie is nearly set, 50 to 60 minutes.

Cook's Note:

You may wish to shield the pie crust edges with aluminum foil while baking to avoid it getting too dark.

Nutrition Facts (per serving)

632 Calories
34g Fat
80g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 632
% Daily Value *
Total Fat 34g 43%
Saturated Fat 13g 66%
Cholesterol 124mg 41%
Sodium 261mg 11%
Total Carbohydrate 80g 29%
Dietary Fiber 4g 13%
Total Sugars 64g
Protein 7g
Vitamin C 7mg 34%
Calcium 40mg 3%
Iron 2mg 11%
Potassium 230mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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