NUTS 4 YOU COCONUT CHESS PIE

Rose Mary Mogan

By
@cookinginillinois

I created this chess pie ESPECIALLY FOR MY DAUGHTER BRIANA. It is derived from my BH&G Chocolate Chess Pie, with a few changes.

My daughter does not like dark chocolate, but loves Pecan Pie, this recipe taste just like Pecan pie, but without the Karo syrup.

I knew she would love it if I left out the chocolate, so I had to add something else, I used ORGANIC UNSWEETENED SHREDDED COCONUT, & THAT IS WHAT TOOK IT OVER THE TOP.

Add a little cool whip, & extra nuts on top if you like, & you definately have a winning recipe. This recipe makes 2 pies, and when you taste it, you will know why.


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Comments:

Serves:

6-8 depending on appetite

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2
deep dish frozen pie shells
2 c
granulated sugar
1/2 c
splenda brown sugar blend, (packed)
2 Tbsp
yellow corn meal
2 Tbsp
wondra flour, (or use all purpose)
2 c
chopped pecans
6
extra large eggs, room temperature,slightly beaten
1 c
milk (i used evaporated)
1 3/4 c
unsweetened shredded coconut, (i used organic)
1 1/2 stick
butter melted
1 tsp
salt
1 Tbsp
pure vanilla extract

Directions Step-By-Step

1
Preheat oven to 350 degrees F.
2
In a large bowl, Add both sugars,salt, flour, corn meal, eggs, milk, vanilla extract, & melted butter. Beat to combine, till blended.
3
Then add shredded coconut, & nuts. and beat just till blended. Then Pour into pie crusts.
4
Place in Preheated 350 degree F. oven, & bake for 1 hour till done. Remove from oven to cooling rack & allow to cool. Then refrigerate at least 2 hours or longer.
5
Top with whipping cream or cool whip, and serve. One bite and you will know why you made two of these. You can also divide the recipe in half. I gave one pie to my neighbor Lisa. She loved & appreciated it.

About this Recipe

Course/Dish: Pies
Main Ingredient: Nuts
Regional Style: Southern