Coconut Pecan Chess Pie Recipe

Name: Coconut Pecan Chess Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 eggs; 1 1/2 c. sugar; 1 c. light cream or milk; 1/4 c. oleo, melted; 1 tsp. finely shredded lemon peel; 2 Tbsp. lemon juice; 1 Tbsp. flour; 1 Tbsp. yellow cornmeal; 1 1/2 tsp. vanilla; 1/3 c. coconut; 1/2 c. pecans; 1 (9-inch) unbaked pie shell

Servings: persons

5 eggs
1 1/2 c. sugar
1 c. light cream or milk
1/4 c. oleo, melted
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 Tbsp. flour
1 Tbsp. yellow cornmeal
1 1/2 tsp. vanilla
1/3 c. coconut
1/2 c. pecans
1 (9-inch) unbaked pie shell

1
Bake crust at 450u00b0 for 5 minutes.
2
Cool on wire rack.
3
In mixing bowl, beat eggs well; stir in sugar, milk, oleo, lemon peel and peel, flour, cornmeal and vanilla.
4
Mix well.
5
Add coconut and pecans.
6
Reduce heat to 350u00b0.
7
Pour into crust and make tent over pie and bake for 35 minutes.
8
Remove foil and bake, uncovered, for 10 minutes or until knife inserted in middle comes out clean.

966

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 eggs, 1 1/2 c. sugar, 1 c. light cream or milk, 1/4 c. oleo, melted, and more.

Yes, Coconut Pecan Chess Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pecan Chess Pie

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