Fresh Pineapple Pie With Coconut Topping

• FOR THE PIE:
• 2 whole Eggs
• 3/4 cups Muscovado Sugar
• 3 Tablespoons All-purpose Flour
• 1-1/2 Tablespoon Lemon Juice
• 4 cups Fresh Pineapple, Diced
• 1 whole 20-23cm Pie Crust, Unbaked
• _____
• FOR THE TOPPING:
• 1 whole Egg
• 1/3 cups Sugar
• 1/2 teaspoons Vanilla Essence
• 2 Tablespoons Milk
• 2-1/4 cups Flaked Coconut

1. 1. Beat eggs slightly, mix in sugar. Amount of sugar could vary, depending on sweetness of pineapple.
2. 2. Add flour and lemon juice to the creamed mixture and then fold in pineapple.
3. 3. Fill an unbaked pie crust with pineapple mixture and bake in a preheated oven at 190u0b0C for 35 minutes.
4. 4. In the meantime, make the topping: beat egg with sugar until sugar dissolves, mix in vanilla essence, milk and flaked coconut.
5. 5. Remove the pie from oven and cover evenly with coconut topping. Return to oven and bake about 20 - 25 minutes more, until topping is brown.
6. Serve warm or at room temperature.

eggs, muscovado sugar, allpurpose, lemon juice, fresh pineapple, pie crust, egg, sugar, vanilla essence, milk

Taken from tastykitchen.com/recipes/desserts/fresh-pineapple-pie-with-coconut-topping/ (may not work)