Monkey Butter Pie


  • 1 single ready-to-bake 9-inch pie crust
  • 1 1/4 cups crushed pineapple, drained
  • 1 1/2 cups white sugar
  • 1 cup sweetened flaked coconut
  • 6 tablespoons margarine, melted
  • 3 eggs
  • 3 tablespoons all-purpose flour
  • Captain Morgan Parrot Bay Coconut or  Cruzan Banana  Rum to taste (I use about 6 tablespoons)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Press pie crust pastry into a 9-inch pie pan.
  3. Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
  4. Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

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