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Old 04-15-2009, 07:26 PM   #1
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Lemon-Coconut Chess Pie

We had some leftover buttermilk, eggs, lemons, and a frozen pie crust, so DW suggested that I make a Lemon Chess Pie for dessert. I then remembered that we also had some leftover coconut in the fridge, so I decided to add a bit to the pie, and voila! Here's the delicious result:

Lemon-Coconut Chess Pie

Note It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re solidify and separate from the mixture.

4 large eggs at room temperature
1 cups sugar
1 tablespoon white cornmeal
1 tablespoon unbleached all-purpose flour
teaspoon salt
⅓ cup unsalted butter, melted, cooled to room temperature
cup buttermilk, at room temperature
⅓ cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
cup flaked sweetened coconut
1 unbaked 9-inch pie shell
whipped cream

Preheat oven to 350 degrees.

Put the eggs a large mixing bowl, and whisk briefly to blend.

One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest, vanilla, and coconut.

Pour the filling into the unbaked pie crust, and bake in the middle of the preheated oven for 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools. Remove to a cooling rack, and cool completely or chill if desired before serving.

Serve cold or at room temperature with lightly sweetened whipped cream.




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Old 04-15-2009, 07:46 PM   #2
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Alright....now I'm going to have to try this. Looks great!
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Old 04-15-2009, 08:31 PM   #3
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copied and on my list, thanks
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Old 04-16-2009, 10:54 AM   #4
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Quote:
Originally Posted by Scotch View Post
We had some leftover buttermilk, eggs, lemons, and a frozen pie crust, so DW suggested that I make a Lemon Chess Pie for dessert. I then remembered that we also had some leftover coconut in the fridge, so I decided to add a bit to the pie, and voila! Here's the delicious result:

Lemon-Coconut Chess Pie

Note It is important that all ingredients for the pie be at room temperature. Otherwise blending may be difficult, and any cold ingredients, especially buttermilk or lemon juice, will cause the butter to re solidify and separate from the mixture.

4 large eggs at room temperature
1 cups sugar
1 tablespoon white cornmeal
1 tablespoon unbleached all-purpose flour
teaspoon salt
⅓ cup unsalted butter, melted, cooled to room temperature
cup buttermilk, at room temperature
⅓ cup freshly squeezed lemon juice, at room temperature
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
cup flaked sweetened coconut
1 unbaked 9-inch pie shell
whipped cream

Preheat oven to 350 degrees.

Put the eggs a large mixing bowl, and whisk briefly to blend.

One at a time, whisk in the following, blending until each ingredient has been incorporated before proceeding to the next: the sugar, cornmeal, flour, salt, melted butter, buttermilk, lemon juice, lemon zest, vanilla, and coconut.

Pour the filling into the unbaked pie crust, and bake in the middle of the preheated oven for 40 minutes, until the pie is golden brown on top and almost set. The center of the pie should remain slightly loose; it will set as it cools. Remove to a cooling rack, and cool completely or chill if desired before serving.

Serve cold or at room temperature with lightly sweetened whipped cream.



Doesn't that sound absolutely delicious? and I just happen to have all the ingredients in my fridge/pantry right this minute. I can envision me making that pie this evening!

Thanks so much.
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