It was one of those weekends where a lot of things went wrong. I was hosting a Mother’s Day luncheon, I’d run out of time, and nearly everything that I reached for to prepare the meal, I didn’t seem to have. When my mother announced that she had a hankering for pie (Her words were, “such a taste for...” but me? I hanker.), I knew I had to make one. But short on cream, low on fruit, devoid of bananas, lacking pecans, the cupboard was largely bare, with the exception of a couple of oddball items. Fortunately while paging through the Post-Dispatch Cookbook of specially requested recipes from area restaurants my eyes fell upon this one. Quick and easy to make, the ingredients on hand, I knew I had a winner.
As it turned out, I did; everyone loved it. The name, I think, is a bit of a misnomer. It does contain pineapple, but none of the diners could taste its presence in the pie, all simply agreed that it was very good.
Elsah Landing Restaurant, Grafton, IL
Yield: 8 servings
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
2 to 3-1/3 tablespoons ice water
3 eggs, beaten
1-1/2 cups granulated sugar
1/4 teaspoons salt
2 tablespoons all-purpose flour
1/4 cup (1/2 stick) butter, melted
1 (8-ounce) can crushed pineapple
1 cup sweetened flaked coconut
To prepare crust: To measure flour, spoon lightly into a 1-cup dry measure. Level off. Sift flour and salt together into a large bowl. Cut in shortening with a pastry blender or two table knives until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with a fork until all particles are uniformly moistened and will barely stick together.
Shape mixture into a ball. Roll out on a lightly floured pastry cloth to form a circle. Ease into a 9-inch pie plate; flute the edges. (NOTE: Who has the time? I used a Redi-Crust.)
To prepare filling: Preheat oven to 400 degrees. In a large bowl, combine eggs, sugar, salt, melted butter, pineapple, and coconut. Mix well. Pour into pie shell.
Bake at 400 degrees for 15 minutes. Reduce temperature to 300 degrees; bake for 20 to 30 minutes or until center seems set and a knife inserted into the center comes out clean.
Top with a dollop of whipped cream and sprinklings of toasted coconut, if desired. Garnish with a sprig of fresh mint.
For more delicious pie recipes, this is one of my favorite resources: