Saturday, August 23, 2014

Pineapple Coconut Pie



4 eggs
1/4 cup butter (room temp)
2 C. milk
3/4 C. sugar
1/2 C. Bisquick
1 1/2 tsp. vanilla
1 small can crushed pineapple (drained)
3/4 C. coconut
Combine eggs, sugar and butter with mixer till combined, add bisquick, vanilla and milk and blend well. Stir in pineapple and 1/4 cup coconut. Pour into a greased pie plate and top with remaining coconut. Bake at 350 degrees for 45 minutes or until set.

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