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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1 1/2 tablespoons
1 1/2 cups
1 (9 inch)
unbaked pie crust
I only used 1 cup sugar and think it could go down to a 1/2 cup no problems. It was yummy.
I made two of these pies, one as directed and one with Splenda and an extra jumbo egg. A sugar-free version would need more tweaking however as my attempt resulted in a dry pie. However a dollop of cool whip made it enjoyable. The pie made per directions sold for $35 at the church bake sale. The purchaser informed me the pie was moist, unusual and enjoyed.
It just has too much going on for my taste without anything really shining, I will not make it again.
Great taste and easy. I left out the coconut and added extra pecans and it turned out just as I'd hoped - like a slightly firmer and less sweet version of a pecan pie. I did need to bake this uncovered longer after I removed the foil and it was still runny in the middle even after cooling. Don't know if it had anything to do with my modifications. But it was still really good!
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!
Absolutely wonderful!!! Highly recommend this variation of a chess pie.
This is the best pie I've ever had. Pecan pie has always been my favorite but this puts a nice spin on it. My kids ate it up too.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 297
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