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    You are in: Home / Recipes / Buttermilk Coconut Chess Pie Recipe
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    Buttermilk Coconut Chess Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Chef #701995's Note:

    Found in the Dallas Morning News for great ways to use eggs. It is delicious and easy.

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    Serves: 12-16



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.

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    Ratings & Reviews:

    • on May 08, 2011


      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.

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    Nutritional Facts for Buttermilk Coconut Chess Pie

    Serving Size: 1 (78 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 402.7
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 12.0 g
    Cholesterol 101.8 mg
    Sodium 312.9 mg
    Total Carbohydrate 43.4 g
    Dietary Fiber 1.6 g
    Sugars 28.7 g
    Protein 4.2 g

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