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Coconut Chess Pie

Coconut Chess Pie

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  • Makes: 8 servings
  • Prep 25 mins
  • Bake 45 mins

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Ingredients

  • 1 recipe Pastry for Single-Crust Pie (see recipe below)
  • 3 slightly beaten eggs
  • 1 1/2 cups sugar
  • 1/2 cup butter, melted
  • 2 tablespoons cornmeal
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/3 cup chopped pecans
  • 1/3 cup coconut

Directions

  1. On a lightly floured surface, use your hands to slightly flatten Pastry for Single-Crust Pie. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.
  2. In a medium bowl, combine eggs, sugar, butter, cornmeal, lemon juice, and vanilla. Mix well. Pour into a pastry-lined pie plate. Sprinkle with pecans and coconut. Cover edge of pie with foil.
  3. Bake in a 350 degree F oven for 25 minutes; remove the foil. Bake about 20 minutes more or until a knife inserted near center comes out clean. Makes 8 servings.

Pastry for Single-Crust Pie

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/3 cup shortening
  • 4 - 5 tablespoons cold water

Directions

  1. In a mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.

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