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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 350 degrees F.
2In a large bowl, Add both sugars,salt, flour, corn meal, eggs, milk, vanilla extract, & melted butter. Beat to combine, till blended.
3Then add shredded coconut, & nuts. and beat just till blended. Then Pour into pie crusts.
4Place 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.
5Top 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