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The Honolulu Advertiser
Posted on: Wednesday, March 22, 2006

The pie had top crust, too

By Wanda A. Adams
Advertiser Columnist

Ruby Sonomura's request for the double-crusted fresh pineapple-coconut pie that the Waipahu High School cafeteria served in the '60s netted a recipe that sounds great but clearly isn't the one, because it has no top crust.

This recipe, sent in by Charlie Aldinger and by Nancy Etzrodt, came from an old church cookbook in the collection of Judi Oudekerk in Buffalo, Minn., (just where you'd expect a pineapplecoconut dish to come from) and was featured recently in Quick Cooking magazine.


  • 1 cup sugar

  • 3 tablespoons all-purpose flour

  • 1 cup light corn syrup

  • 1 cup flaked coconut

  • 1 (8-ounce) can crushed pineapple, with juice

  • 3 beaten eggs

  • 1 teaspoon vanilla extract

  • 1 unbaked 9-inch pie shell

  • 1/4 cup butter or margarine, melted

    Preheat oven to 350 degrees. In a bowl, combine sugar and flour. Add corn syrup, coconut, pineapple, eggs and vanilla. Mix well. Pour into pastry shell. Drizzle with butter. Bake at 350 degrees 50-55 minutes or until a knife inserted near the center comes out clean. Check about 30 minutes into cooking and cover loosely with foil if the top is browning too quickly. Cool on a wire rack. Chill before cutting.

    Makes 8 servings.

  • Per serving: 440 calories, 16 g fat, 9 g saturated fat, 95 mg cholesterol, 240 mg sodium, 75 g carbohydrate, fewer than 1 g fiber, 54 g sugar, 4 g protein

    If anyone has the one used at Waipahu High, please send to: Wanda A. Adams, Advertiser food editor, Island Life, P.O. Box 3110, Honolulu, HI 96802; wadams@honoluluadvertiser.com; or fax 525-8055.

    And about that cookbook: Readers are asking about which recipes will be in "The Island Plate, 150 Years of Recipes and Food Lore from The Honolulu Advertiser," the anniversary book we'll release in summer or fall. The book is more than a recipe collection; it's a history of Island cooking over the past 150 years as recorded in the paper. In choosing recipes, I looked for those that characterized the various time periods, that were special to past food editors or columnists, or that have been requested repeatedly by readers. These recipes were tested and updated to fit today's equipment and techniques.

    Included in the book are old-time recipes that are hard to find, school-days dishes, kama'aina classics and the how-to of preparing Hawaiian foods. There are some vegetarian recipes, and some that are health-oriented, but neither of these themes were my primary concern in writing the book.

    To order: Go to www.honoluluadvertiser.com or drop by our information desk at 605 Kapi'olani Blvd. Cookbook hot line: 535-8189 (information only, no phone orders).

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can pre-order the cookbook online.