PCP Pie (Pineapple-Coconut-Pecan Pie) Recipe

Ingredients

• ½ (14.1-oz.) package refrigerated piecrusts
• 4 large eggs
• 2 cups sugar
• ½ cup butter, melted
• 1 Tbsp yellow cornmeal
• 1 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut
• 1 (20-oz.) can crushed pineapple, drained Garnish: sweetened flaked coconut

1. Preheat oven to 350°. Unroll piecrust. Fit into a 9½-inch deep-dish pie plate; fold under edges of crust, and crimp.
2. Whisk eggs in a large bowl until lightly beaten. Whisk in sugar and next 4 ingredients until blended. Stir in pecans and next 2 ingredients. Pour filling into prepared crust.
3. Bake at 350° for 50 to 60 minutes or until pie filling is almost set in center, shielding loosely with aluminum foil, if necessary. Remove to a wire rack; cool completely. Garnish, if desired.