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!
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°.
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.