Pecan-Coconut-Chess Pie

Pecan-Coconut-Chess Pie

13
JONIANN 0

"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

1 h 10 m {{adjustedServings}} servings 533 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 33 g
  • 51%
  • Carbs:
  • 56.9g
  • 18%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 301 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. Pie will be somewhat "shaky" when removed from oven, but will firm up as it cools.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

13
  1. 16 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I only used 1 cup sugar and think it could go down to a 1/2 cup no problems. It was yummy.

The pie was easy to make. It was good, but not great. When I ask my DH said it was ok. If I make it again, probably use only half of the coconut, and/or pecans.

I bake this pie in twos and keep one in the freezer for a quick dessert. I LOVE THIS PIE. My husband who hates chess pies, loves it also. Great recipe!