Coconut Pineapple Pie (dairy)
serves 10
1 recipe Pat a Pie Crust (see below) or one deep 9-inch
pastry pie crust
1/3 cup honey
4 eggs
1 cup milk
1/2 cup softened butter
1/2 cup plus 2 tablespoons all-purpose flour
1 1/4 cups sweetened shredded coconut
1 (8 ounce) can crushed pineapple, liquid squeezed out until
almost dry
1 tablespoon grated orange rind
Preheat oven to 400F. Prick pie crust all over, including
the sides. Bake in preheated oven 10 minutes. Set aside to
cool. In a bowl, beat together the honey, eggs, milk, butter
and flour. Stir in the coconut, pineapple and orange rind.
Pour into pie shell. Bake in preheated oven 30 minutes or
until a toothpick inserted in center comes out clean.
approx.nutrients per serving: calories – 299 protein
– 4g carbohydrates – 26g
fat – 20g cholesterol – 113mg sodium – 152mg.
Pat a
Pie Crust (dairy)
for one 9-inch pie dish
I found this recipe in an old Hadassah cook book. No need
to roll out as ingredients are mixed in the pie dish and
patted into place. It works.
1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
pinch salt
2 tablespoons cold milk
1/2 cup vegetable oil
Place the flour, sugar and salt in an ungreased pie dish.
Stir to mix. Make a well in center and add the milk and oil.
With your hands, work the flour mixture into the wet
ingredients to make a smooth ball. Pat into place over the
bottom and sides of dish.
Prick bottom and sides all over with a fork. Bake at 400F
for 12-15 minutes until golden. Use as needed.
approx. nutrients 1/10 pie crust: calories – 169
protein – 2g carbohydrates – 15g
fat – 11g cholesterol – 0mg soidum – 2mg
