Pineapple Pecan Pie With Coconut

• Gluten-free pie crust
• 1/2 cup sorghum flour
• 1/4 cup millet flour
• 1 tablespoon turbinado sugar
• 1/2 teaspoon sea salt
• 1 egg, beaten
• 1/4 cup butter, melted
• Pineapple Pecan Pie
• 2 cups fresh pineapple, cut into half-inch chunks
• 1/3 cup white cane sugar
• 1/4 cup millet flour
• 1/2 teaspoon sea salt
• 1/4 cup butter, melted
• 3 eggs
• 1/2 cup sweetened flaked coconut
• 1/2 cup pecans, lightly crushed

1. Sift the flours, sugar and salt into a bowl. Stir in the egg and butter until you have a nice, soft dough. Pat or roll out into a circle on a surface dusted with gluten-free flour. Working in sections, transfer to a greased nine-inch pie plate and pat together. Refrigerate for 15 minutes, then bake at 325 degrees for 20 minutes.
2. First, drain the pineapple on some paper towels so it doesn't make the crust soggy.
3. Mix together the sugar, flour and sea salt; then add the butter and the eggs, stirring until blended.
4. Place the pineapple chunks into the pie crust and pour in the butter, flour and egg mixture. Sprinkle the coconut over all, top with the pecan pieces, and bake at 325 degrees for 50-55 minutes; check for doneness. If not, return to oven for another 5-10 minutes.
5. Let cool, and enjoy!

crust, sorghum flour, millet flour, turbinado sugar, salt, egg, butter, pineapple, fresh pineapple, white cane sugar, millet flour, salt, butter, eggs, coconut, pecans

Taken from food52.com/recipes/12581-pineapple-pecan-pie-with-coconut (may not work)