Pecan-Coconut-Chess Pie
If you want to add more dairy free recipes to your repertoire, Pecan-Coconut-Chess Pie might be a recipe you should try. This side dish has 518 calories, 5g of protein, and 32g of fat per serving. This recipe serves 8. For 94 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 34 people found this recipe to be flavorful and satisfying. It is brought to you by Allrecipes. A mixture of vanillan extract, cornmeal, pecans, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 30%, which is not so tremendous. Try Chocolate Pecan Chess Pie, Chocolate-Pecan Chess Pie, and Lemon Chess Pie with Coconut Oil Pie Crust for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 55 minutes
Ingredients:
1 cup flaked coconut
1 1/2 tablespoons cornmeal
3 eggs, beaten
1 tablespoon all-purpose flour
1 tablespoon lemon juice
1/2 cup margarine, melted
1 cup chopped pecans
1 (9 inch) unbaked pie crust
1/2 teaspoon vanilla extract
1 1/2 cups white sugar
Equipment:
bowl
oven
Cooking instruction summary:
Preheat oven to 325 degrees F (165 degrees C).In a medium bowl, mix together cornmeal, sugar, flour, lemon juice, vanilla and margarine. Mix in eggs until well blended. Stir in coconut and pecans. Then pour mixture into pie crust.Bake in preheated oven for 50 to 55 minutes. Be sure to cover pie with foil. Take off foil when there are 10 to 15 minutes left of bake time.Pie will be somewhat "shaky" when removed from oven, but will firm up as it cools.Kitchen-Friendly View
Step by step:
1. Preheat oven to 325 degrees F (165 degrees C).In a medium bowl, mix together cornmeal, sugar, flour, lemon juice, vanilla and margarine.
2. Mix in eggs until well blended. Stir in coconut and pecans. Then pour mixture into pie crust.
Nutrition Information:
covered percent of daily need
