Pecan-Coconut-Chess Pie

Pecan-Coconut-Chess Pie

12 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    55 m
  • Ready In

    1 h 10 m
Recipe by  JONIANN

“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!!!”

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Adjust Servings

Original recipe yields 1 - 9 inch pie



  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.

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Reviews (12)

Rate This Recipe


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!



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

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Amount Per Serving (8 total)

  • Calories
  • 533 cal
  • 27%
  • Fat
  • 33 g
  • 51%
  • Carbs
  • 56.9 g
  • 18%
  • Protein
  • 5.6 g
  • 11%
  • Cholesterol
  • 79 mg
  • 26%
  • Sodium
  • 301 mg
  • 12%

Based on a 2,000 calorie diet



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Pecan Pie


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Hillbilly Pie