Pecan-Coconut-Chess Pie
Refrigerate pie for at least 2 hrs before serving.
Recipe Summary Pecan-Coconut-Chess Pie
This recipe combines the best of three Southern pies--coconut, pecan and chess. This is a pie that carries well and sells well at bake sales!!!
Ingredients | Coconut Pie Recipes From Scratch1 ½ tablespoons cornmeal1 ½ cups white sugar1 tablespoon all-purpose flour1 tablespoon lemon juice½ teaspoon vanilla extract½ cup margarine, melted3 eggs, beaten1 cup flaked coconut1 cup chopped pecans1 (9 inch) unbaked pie crustDirectionsPreheat oven to 325 degrees F (165 degrees C).In a medium bowl, mix together cornmeal, sugar, flour, lemon juice, vanilla and margarine. Mix in eggs until well blended. Stir in coconut and pecans. Then pour mixture into pie crust.Bake in preheated oven for 50 to 55 minutes. Be sure to cover pie with foil. Take off foil when there are 10 to 15 minutes left of bake time.Pie will be somewhat "shaky" when removed from oven, but will firm up as it cools.Info | Coconut Pie Recipes From Scratchprep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
TAG : Pecan-Coconut-Chess PieDessert Recipes, Pies, Vintage Pie Recipes, Chess Pie Recipes,
