It is that time of the year once again when we bake for the holidays. Whether you are using old recipes are making up your own its a joy to bake and warm the house and the heart sharing the lovely sweet treats. To make life even better is to cook simple but delicious desserts, like this pineapple coconut pie.
A couple week ago I had a sweet tooth, and it was late and I did not want to go out for something, so I went on a scavenge hunt in the pantry and came up with this pineapple coconut pie. Pineapple and coconut just goes together! No special things to buy just normal foods in the pantry.
Now lets get to cooking!
You will need :
1/2 stick of butter
1 1/2 cup of self rising flour
1 cup of milk
2/3 cup of sugar
1 tablespoon Vanilla extract
2 - 8 ounce cans of crushed pineapple
1 - cup of coconut
Lets cook! :
Preheat oven to 375 degrees
Put butter in a 9 x 13 inch cooking pan and put into the hot oven for the butter to melt while mixing the rest.
In a large mixing bowl add the sugar and flour, mix.
Next slowly add the milk stirring each time making sure there are no lumps.
Add vanilla and mix well.
Remove the hot pan with the melted butter from the oven, carefully pour the batter into the pan with the butter.
Remove the lids from the cans of pineapple and spoon evenly over the batter, juice too.
Cover the pineapple with the coconut by dropping it by hand over all the top, covering the entire top.
Bake at 375 degrees till the edges are golden brown, about 30 minutes.
And that is how to make my homemade pineapple coconut pie.
Have you ever created your own recipes in a pinch? To add more color and of you have them on hand, place cherries across the top, arranging so that each serving will get their own cherry. Next time I make this pineapple coconut pie it will have cherries on top!
By Andria Perry
Photos by Andria Perry
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