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COCONUT CHESS PIE

Source of Recipe

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List of Ingredients

PIE SHELL:

2 cups flour
1/4 tsp. salt
2/3 c. vegetable shortening
1/4 cup ice water

THE FILLING:

2 cups sugar
8 Tbsp. (l stick) butter, melted
2 Tbsp. cornstarch
4 eggs, beaten
2 Tbsp. white vinegar
1 tsp. vanilla
1/4 tsp. salt
1/2 cup grated coconut


Recipe


PIE SHELL:

Combine the flour and salt in a mixing bowl and cut in the shortening with a pastry cutter till the texture is like coarse meal. Gradually, add the water till a firm ball of dough is formed. Wrap the dough in plastic and chill for about 30 minutes.

On lightly floured surface, roll out the dough and fit into a 10-inch pie plate.


FILLING:

Combine the sugar, butter and cornstarch in a medium size bowl and mix well. Add the eggs and mix till well blended. Add the vinegar, vanilla, salt and coconut and mix until well blended. Pour the batter into the pie shell.

BAKE at 375 degrees for 40-45 minutes (or until a toothpick inserted in the center comes out clean.)