Prep 10 mins
Cook 50 mins
Found in the Dallas Morning News for great ways to use eggs. It is delicious and easy.
Make and share this Buttermilk Coconut Chess Pie recipe from Food.com.
- Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
- Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.
Fabulous pie! I clipped this one from the paper too and made it today to take to a Mother's Day dinner. The pie plate was literally scraped clean. One word of caution - the measurements are for a single pie. You will have to double them for two pies.