Desserts don’t have to be complicated to be good. This recipe for Pineapple-Coconut Pie from the Rappahannock Electric Co-Op newsletter is a case in point. Vivian Vance, now deceased, is given credit for it. Nancy Riggs of Hanover County won a Blue Ribbon at the Virginia State Fair baking this pie. She got the recipe from The Smokehouse Cookbook by the K.S. Club from Louisa. All who have sampled this pie have agreed – this is good pie. Try it next time company comes a’calling.
Pineapple-Coconut Pie
(recipe makes 2 pies)
2 C sugar
½ C butter (softened)
2 T flour
4 eggs, slightly beaten
20-oz. can crushed pineapple, in juice
7-oz. bag flaked coconut
2 9-inch pie shells, unbaked
Preheat oven to 350 degrees. Blend sugar, butter and flour. Add eggs gradually. Add pineapple and coconut. Pour mixture into pie shells and bake 40-minutes.