Coconut Chess Pie
Yield
1 piePrep
5 minCook
45 minReady
50 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 1 ½ | cups |
sugar
|
|
| ½ | cup |
butter
melted |
|
| 1 | tablespoon |
vinegar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
coconut
flaked |
*
|
| 1 | each |
pie shell (9 inch)
partially baked |
|
| 1 | x |
coconut, shredded (desiccated)
toasted, optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
eggs
beaten |
|
| 355 | ml |
sugar
|
|
| 118 | ml |
butter
melted |
|
| 15 | ml |
vinegar
|
|
| 5 | ml |
vanilla extract
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
coconut
flaked |
*
|
| 1 | each |
pie shell (9 inch)
partially baked |
|
| 1 | x |
coconut, shredded (desiccated)
toasted, optional |
*
|
Directions
Combine first 6 ingredients.
Beat well. Stir in 1cup coconut; pour into partially baked pie shell.
Bake at 325℉ (160℃) for 45 to 50 minutes or until set.
Cool on wire rack.
Garnish with toasted coconut.
