Piña Colada Coconut Pie

Cornmeal adds a toothsome texture to this tropical pineapple and coconut, chess-style custard pie.

Recipe Ingredients:

2 large eggs
1 large egg white
1 1/3 cups granulated sugar
1/8 teaspoon salt
1/2 cup crushed pineapple, drained
1/3 cup sweetened flake coconut
2 teaspoons cornmeal
1 (9-inch) unbaked pie crust*
4 teaspoons butter

Cooking Directions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, beat eggs and egg white together. Add sugar and salt; beat with an electric mixer at medium speed until smooth. Add pineapple, coconut and cornmeal.
3. Pour into unbaked pie crust and dot with butter.
4. Bake for 30 to 40 minutes or until center is set.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.