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2012-10-18 digital edition

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2012-10-18 / General Stories

From the Chef’s Corner

Coconut Pecan Chess Pie
by Chef Deedle

I came across this recipe last week and realized it was my mother-in-law’s wonderful recipe. She was an excellent master of desserts, and she was my mentor in the kitchen with many culinary talents.

1 9-inch pie plate
3 eggs
1 cup sugar
¼ cup plus 1 tablespoon buttermilk
2 Tbsp butter, melted
1 Tbsp cornmeal
1 Tbsp coconut flavoring
½ cup flaked coconut
¼ cup chopped pecans, toasted
1 Pillsbury pie crust
Beat eggs with a wire whisk or fork; add next 5 ingredients,
mixing well. Stir in coconut and pecans, pour into prepared
pastry shell. Bake at 400 degrees for 10 minutes. Reduce heat to
350 degrees , and bake an additional 30 minutes.

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