CONTEST PIES: Coconut Pineapple Pie & Pineapple Pie

Two types of Pineapple pies.

COCONUT PINEAPPLE PIE
By BumbleBeeBoogie

1 - 9-inch UNBAKED pie shell

Preheat the oven to 375 degrees F.

1-1/2 cups granulated white sugar
1 stick of butter
3 large eggs
1 cup flaked coconut
1 cup canned crushed pineapple, drained

Mix the ingredients and pour into the UNBAKED pie shell. Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.


PINEAPPLE PIE

1 - 9-inch pie BAKED shell

1/2 stick butter, softened
1 cup powdered sugar, sifted
1 large egg, slightly beaten
1/8 teaspoon salt
1/8 teaspoon vanilla extract
1/2 cup heavy cream
1/4 cup powdered sugar
1/2 cup canned crushed pineapple, drained
1/3 cup chopped pecans

Cream the butter and 1 cup of the powdered sugar in an electric mixer (or with a hand mixer); add the egg, salt and vanilla. Beat until light and fluffy. Spread the mixture in the BAKED pie shell and chill in the refrigerator until set.

In a large bowl, beat the heavy cream until stiff; blend in the 1/4 cup powdered sugar. Fold in the pineapple and pecans. Pour the pineapple mixture on top of mixture in the pie shell. Chill in the refrigerator until set.