Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Friday, March 12, 2010

Put-the-Lime-in-the-Coconut Chess Pie


Last Sunday the weather had taken a turn for the better, the sun was shining, and I was in the mood for something tropical. I don't know why, but lime and coconut seemed to be the flavors I wanted, so I created my own take on the very tasty chess pie. I have made chocolate chess pie and lemon chess pie and it was not a far stretch to get lime and coconut. It was very tasty -- tangy and rich. And the texture with the coconut was gooey with a crunch. Yum.

Maybe you can squeeze it in for a Sunday supper sometime very soon. It's a little taste of sunshine!

Put-the-Lime-in-the-Coconut Chess Pie

1 9-inch pie crust
2 c. sugar
2 T. cornmeal
1 T. all-purpose flour
1/4 t. salt
1/2 c. butter, melted and cooled
2 T. milk
3 T. lime juice
zest from one lime
1/2 t. vanilla extract
4 large eggs, lightly beaten
1 c. coconut, toasted in the oven or in a pan

Preheat oven to 425°.

Place crimped and pricked pie shell in oven and bake for about 7 minutes. Cool.

Decrease oven temperature to 350 degrees.

Stir together sugar and remaining ingredients -- except eggs and coconut. Add eggs, one at a time, stirring well. Stir in toasted coconut. Pour into piecrust.

Bake at 350° for 50 to 55 minutes, tenting pie with aluminum foil if top or edges begin to get too brown.

Cool completely on a wire rack.

Serve with whipping cream and additional toasted coconut, if desired.

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1 comment:

C Killingsworth said...

This is one of my favorite songs, so I had to come check out the recipe!! Boy it looks yummy and easy to do too!

I think we shall make it this weekend.

Thanks for sharing!