Coconut Pineapple Chess Pie

Ingredients

• 1 c. sugar
• 1 sm. can crushed pineapple
• dash of salt
• 1 c. coconut
• butter
• 2 tsp. water

Method

1. 1

   Put flour, sugar and salt into bowl; mix well.

2. 2

   Add butter and blend.

3. 3

   Add eggs, water, pineapple and coconut.

4. 4

   Mix and pour into unbaked pie shell.

5. 5

   Cook in 400 degree oven until pie begins to brown; then reduce heat to 300 degrees and cook until firm.

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 12. The excerpt below is the record exactly as published.

COCONUT PINEAPPLE CHESS PIE Mrs. Fannie Williams 1 c. sugar 1 sm. can crushed pine- dash of salt Put flour, sugar and salt into bowl; mix well. Add butter and blend. Add eggs, water, pineapple and coconut. Mix and pour into unbaked pie shell. Cook in 400 degree oven until pie be- gins to brown; then reduce heat to 300 degrees and cook until firm. CHERRY TORTE Mrs. Callie Wilson 2 c. Graham cracker crumbs 1 8-oz. pkg. cream cheese 1/2 c. sugar 2 eggs 3/4 stick butter 1/2 c. sugar Mix together cracker crumbs, sugar and butter; press in bottom of a 9x9x2 " pan. Blend together cream cheese, eggs, sugar and pour on cracker crumbs. Spread cherry pie filling on top and cook for 20 to 25 minutes in 350 degree oven. Cool and cut into squares. CHESS PIE Margaret Daniel 1 c. sugar 1/4 c. heavy cream 1/2 c. butter or marg. 1 tsp. vanilla 3 eggs 1 9" unbaked pie shell Cream butter or margarine and sugar together until light and fluffy. Beat in eggs, cream and vanilla. Pour into pie shell and bake at 325 degrees for 40 minutes or until a knife insert- ed in the center comes out clean. After cooking, if you like, circle outside edge with walnuts. Cool to serve. apple, drained 2 tsp. water 1 c. coconut

Cook this with the app: pantry check, scaling, and the assistant.