Maw Maw’s Mystery Pie

My MawMaw Cora will live in my memory as the best cook there ever was, or ever will be. She surprised me one birthday, in the dead of a wintry January, with the most delectable-tasting pie I had ever experienced. It was tropical and warm and filled with a combination of flavors that I couldn’t quite put my finger on. It was better than any birthday cake I could have had. In fact, for every birthday after that, I asked for that specific pie, with a candle. When I asked her what kind of pie it was, she said she didn’t know. She said it was “Misty” Pie or Mystery Pie. I didn’t care, but I knew it was the best thing I’d ever tasted. I found her recipe in her Bible after she died.

1 (9-inch) unbaked piecrust (page 184)

1 teaspoon powdered sugar

1 stick butter, melted

1½ cups sugar

2¾ tablespoons all-purpose flour

4 large eggs, beaten, at room temperature

1 (8-ounce) can crushed pineapple, not drained

6 ounces grated coconut

¼ teaspoon salt

1 teaspoon vanilla extract

½ teaspoon almond extract

Preheat the oven to 350 degrees. Sprinkle the unbaked piecrust with the powdered sugar to avoid a soggy crust. in a large bowl mix together the butter, sugar, flour, eggs, pineapple, coconut, salt, vanilla, and almond extract and pour into the prepared unbaked piecrust. bake 40 to 50 minutes, or until the top is a light golden brown.

Makes 6 to 8 servings