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Texas Pie
Crust
2 cups all-purpose flour
1 tsp. salt
3/4 cup shortening
1/4 cup ice water
Stir flour and salt. Cut in shortening. Stir in ice water until the dough forms a ball. Roll out and fit into pans. Makes one 9-inch pie crust and several tart shells. Set in refrigerator.
Filling
3 whole eggs, beaten
2 cups sugar
2 tbsp. all-purpose flour
2 tbsp. white cornmeal
1 cup crushed pineapple, undrained
1 tbsp. lemon juice
1 cup flaked coconut
1/2 cup butter
1 tsp. vanilla
Combine filling ingredients and beat with an electric beater. Pour into unbaked 9-inch pie crust. Bake at 325 degrees for 5 minutes, then at 300 degrees for 1 hour.
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