Prep Time 30m
Cook Time 50m
Ready Time 120m
Yield 8 servings

  • 1 2/3 cups sugar
  • 1/2 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 3 large eggs
  • 1 teaspoon Martha White® Plain Enriched Yellow Corn Meal
  • 1 teaspoon Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon vanilla extract
  • 1 (8 oz.) can crushed pineapple in unsweeetened pineapple juice, undrained
  • 1/2 cup flaked coconut
Preparation Directions
  • Step 1Prepare single pie crust according to recipe directions, using a 9-inch pie plate; do not bake.
  • Step 2Heat oven to 325°F.
  • Step 3Combine sugar and shortening in bowl of electric mixer; beat at medium speed until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add cornmeal, flour and vanilla. Mix well.
  • Step 4Combine undrained pineapple and coconut in small bowl; fold into filling. Pour into unbaked pie crust.
  • Step 5Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool to room temperature before serving. Refrigerate leftover pie.
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