Hawaiian delight pie
Prep time: 15 minutes
Cook time: 45 minutes
Carol Owens of Guinda enjoyed a Hawaiian-style macadamia nut pie served at the now-closed Auction Yard Cafe in Willows. She was hoping for a recipe.
This recipe comes from Jan Mahlman of Folsom, who says she found it in Luby's Cafeteria cookbook. The recipe doesn't call for macadamia nuts, but Mahlman suggests adding them to the filling in place of part of the coconut.
1/3 cup butter or margarine, melted
1½ cups granulated sugar
3 extra-large eggs
2 tablespoons all-purpose flour
2 tablespoons cornmeal
1¼ cups drained canned crushed pineapple
1¼ cups flaked coconut, or 1 cup flaked coconut and ½ cup chopped macadamia nuts
1 teaspoon vanilla extract
1 unbaked 9-inch pie shell
In a medium bowl, beat together butter or margarine, sugar, eggs, flour and cornmeal until well-blended. Add pineapple, coconut, macadamia nuts (if using) and vanilla extract. Mix well. Pour into pie shell.
Bake for 45 minutes or until wooden pick inserted in center comes out almost clean. Filling will be very moist.
Note: Thoroughly drain the pineapple in a wire strainer before measuring.
Per serving: 462 calories; 4 grams protein; 67 grams carbohydrates; 20 grams fat (12 saturated, 6 monounsaturated, 2 polyunsaturated); 90 milligrams cholesterol; 184 milligrams sodium; 2 grams fiber; 39 percent calories from fat.