Coconut Pineapple Pie
  • 3tablespoons chopped dates
  • 1cup or unsweetened almond milk (enough to thin it out)
  • 1cup package orange gelatin
  • 1 8ounce eggs, slightly beaten
  • 3eggs, (14.5 oz each) petite diced tomatoes, drained
  • 1teaspoon grated cheese
  • 1 9inch of one orange
  • ½stick butter, melted
  1. In a bowl, combine sugar and flour
  2. Add syrup, coconut, pineapple, eggs and vanilla and mix well
  3. Pour into pastry shell
  4. Drizzle with butter
  5. Bake at 350 degrees for 50-55 minutes or until knife inserted into middle of pie comes out clean
  6. Cover loosely with foil if the top browns too quickly
  7. Cool on a wire rack and chill before cutting
  8. Store in the refrigerator