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Pineapple-Coconut Chess Pie

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Recipe Ingredients

1 1/2 cups sugar
3 tbsp cornmeal
2 tbsp all-purpose flour
1/4 tsp salt
4 large eggs, lightly beaten
1 tsp vanilla extract
1/4 cup butter or margarine, melted
3 1/2-ounce can flaked coconut
15 1/4-ounce can crushed pineapple, well drained
1 unbaked 9-inch pastry shell

Cooking Procedures

Combine first 4 ingredients in a large bowl, add eggs and vanilla, stirring until blended, Stir in butter, coconut and pineapple; pour into unbaked pastry shell. Bake at 350 for 1 hour or until set, covering with aluminum foil after 40 minutes. Cool on a wire rack. Yield: one 9-inch pie. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

ve from the oven before the milk has all boiled away and serve from baking dish when cold. If baked slowly this pudding should be creamy when cold. Mrs. Carl L. A. Schmidt. HONEY RICE PUDDING 1 qt. milk. 1/4 cup seeded raisins. 2 tblsp. uncooked tapioca. 1/4 tsp. salt. 2 tblsp. uncooked rice. 1/2. cup honey. Bake in slow oven, stirring down the crust as it forms until the pudding is done. It should be like thick cream. 152 CONSERVATION RECIPES DESSERTS RICE AND FRUIT Boiled

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