A Pie with the Taste of the Tropics
Kim Nelson might be known for her cakes through her business Daisy Cakes but she is also a crackerjack pie baker. This Coconut & Pineapple Pie recipe makes 2 pies, so there will be plenty to share. Don’t miss our interview and her Geraldine’s Italian Cream Cake that features her trademark cream cheese icing. The pie and this cake are from her new book Daisy Cakes, Share a Slice of Love.
In Kim’s words: This pie is one for sharing! It is so easy to bake and so-o-o satisfying to serve and eat. It’s Lydia’s favorite recipe from her grandmother, Miss Nervielee: “When I would travel to Ma-Ma’s house, it wasn’t took long after I had gotten comfortable that I would gently ask her to make the coconut pie. She always went one better and made two pies! I can still close my eyes and imagine sitting down with her at the kitchen table to talk, laugh and eat warm pie.” Try it and you’ll see why.
Hint: If you like a pie with zing, add 2 teaspoons of rum extract to the filling.
- 4 eggs
- 2 cups sugar
- ½ cup (1 stick) melted butter
- 1 tablespoon all - purpose flour
- 1 tablespoon cornmeal
- 1 can crushed pineapple, undrained
- 3 ounces frozen coconut, thawed
- 1 teaspoon vanilla extract
- 2, 9 inch pie shells, unbaked
- sweetened coconut, toasted, for topping
- Preheat the oven to 350 degrees.
- Beat the eggs. Add the sugar, melted butter, flour and cornmeal. Mix well. Fold in the crushed pineapple, thawed coconut and vanilla extract. Pour into two 9-inch, unbaked, pie shells. Bake 45 minutes, or until firm. Sprinkle with toasted, sweetened coconut.
What size can of pineapple?