Pineapple Coconut Pie

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• Servings: 9
• 4 large eggs
• 3/4 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 4 tablespoons sifted flour
• 20 ounces crushed pineapple
• 24 ladyfingers
• 1 cup shredded coconut
• 1/2 cup of melted butter
• 1/4 teaspoon almond extract

Recipe

• 1 preheat oven to 350 degrees f (325 degrees f for convection oven). in a bowl, blend the following on low speed for one minute:
• 2 4 large eggs.
• 3 ¾ cup sugar.
• 4 1 t. vanilla extract.
• 5 ½ t. almond extract
• 6 mix in 4 t sifted flour on low speed just until blended, then fold in a 20 oz. can of crushed pineapple (including the juice).
• 7 spray a 91/2 inch deep dish pyrex pie plate with non-stick cooking spray and pour mixture into plate. crumble one package of soft lady fingers over the top in coarse bits (use a package of sponge cups used for strawberry shortcakes if soft lady fingers are not available). sprinkle top of lady fingers with 1 cup flaked coconut.
• 8 melt one stick (40 oz) of butter and stir in ¼ t. almond extract. drizzle butter over top of coconut. bake for 25 minutes uncovered, then cover with foil and bake another 20 to 25 minutes until golden and firm in center.
• 9 serve warm, room temperature or cold. top with whipped cream, if desired.