My mom had an index card with this recipe labeled as “Texas Pie.” I’ve given it a new name since a quick Google search revealed that Texas Pie refers to something a bit different from this. There is no rum here, though you could probably get away with adding a little if you want some rum flavor to go with the pineapple and coconut.

The instructions were a bit vague, and I ended up with way more pie filling than would fit in my pie tin. I’m going to conclude that the “1 can of coconut” is not a whole 13.5-oz. can of coconut cream, as I used in the photo above. As such, I’ve made some adjustments below to use an equal amount of pineapple and coconut.

1.5 c. sugar
1 stick butter (softened)
4 eggs
1 tbs. cornmeal
1 tbs. flour
1 tsp. vanilla extract
1 c. coconut cream
1 c. crushed pineapple
unbaked pie crust (this graham cracker crust works well here)

Mix all ingredients. Pour into an unbaked pie crust.

Bake at 350F for 45 minutes.