Pineapple Coconut Pie

I almost missed National Pie Day! And since I didn't plan for it, you know that expression "necessity is the mother of invention"? Yep, I was scrambling this morning. This Pineapple Coconut Pie really turned out well and I was thrilled that the cornstarch helped it set up nicely. These pies generally call for 2-3 eggs, I had one in the fridge, so I had to improvise...

This pie only fills the crust about 3/4 so go ahead and add some whipped cream to the top! 

You know, just to make it pretty:@)

Pineapple Coconut Pie
1 (8oz) can crushed pineapple
2 Tblsp cornstarch
1 egg, beaten
3/4 C sugar
1 tsp vanilla
1 Tblsp butter, very soft or melted and cooled
1 C flaked sweetened coconut
9" graham cracker pie crust

1. Pour pineapple juice (from can) into a large bowl, add cornstarch and mix to dissolve.
2. Add egg, sugar, vanilla and butter, mix well. I used a whisk for all of my mixing.
3. Stir in pineapple and coconut, mix well and pour into pie crust.
4. Bake at 350 for about 50-55 minute or until knife inserted near center comes out clean.
5. Cool and serve.

Enjoy a piece of pie and have a happy day:@)