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|A Piece of the Tropics Pie|
"This pie is a tropical version of a pecan pie that I came up with. Everyone that tries it loves it! With the fruits and macadamia nuts it jogs my memory of something that might be served on a tropical island, and the addition of the maraschino cherries makes it even awesome to have a look at. DELICIOUS and I promise you might not be disappointed !!!"
- 1 (eight ounce) can crushed pineapple, with juice
- 1 cup sugar
- 1 cup mild corn syrup
- 2 1/2 tablespoons all-purpose flour
- half of cup flaked coconut
- half cup chopped macadamia nuts
- half of cup chopped maraschino cherries
- three eggs, overwhelmed
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked deep dish pie crust
- 1/4 cup butter, melted
|Prep : 15M||Cook : 8M||Ready in : 4H30M|
- Preheat oven to 350 ranges F (one hundred seventy five degrees C).
- In a bowl, mix the pineapple with juice, sugar, corn syrup, and flour. One by way of one, blend within the coconut, macadamia nuts, cherries, eggs, and vanilla. Scoop the filling combination into the crust. Drizzle the pie with the melted butter.
- Bake loosely included with foil for half-hour inside the preheated oven. I like to sit down my pie on a cookie sheet or some thing in case of spillage. Remove foil, and continue baking half-hour. Cool, and chill 2 to a few hours inside the refrigerator before serving.
- Reynolds® Aluminum foil may be used to hold food moist, prepare dinner it calmly, and make smooth-up less difficult.
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