Island Pecan Pie
- 2 cups sugar
- 1 tablespoon corn meal
- 1 tablespoon all purpose flour
- 5 eggs
- Pinch of salt
- 1 cup pecans, coarsely chopped
- 1 cup drained crushed pineapple
- 1 cup flaked coconut
- 1 stick butter, melted
- 1 unbaked pie shell
Adapted from favfamilyrecipes.com
Preheat an oven to 300 degrees F.
Using a hand or electric mixer, beat the sugar, corn meal, flour, eggs and salt together.
Using a spatula, gently fold in the pecans, pineapple and coconut.
Stir in the melted butter and mix well.
Bake an unbaked pie shell for approximately 50 to 60 minutes in the oven.
Cover the crust edge with strips of aluminum foils to keep the edges from browning too fast.
Cook 15 to 30 more minutes, or until the pie is set.
Meanwhile, toast the coconut flakes in a pan under low heat until it becomes fragrant.
Sprinkled on toasted coconut on top of the pie.