Coconut Pecan Chess Pie - cooking recipe

Ingredients

5 eggs
1 1/2 c. sugar
1 c. light cream or milk
1/4 c. oleo, melted
1 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
1 Tbsp. flour
1 Tbsp. yellow cornmeal
1 1/2 tsp. vanilla
1/3 c. coconut
1/2 c. pecans
1 (9-inch) unbaked pie shell

Preparation

Bake crust at 450\u00b0 for 5 minutes.
Cool on wire rack.
In mixing bowl, beat eggs well; stir in sugar, milk, oleo, lemon peel and peel, flour, cornmeal and vanilla.
Mix well.
Add coconut and pecans.
Reduce heat to 350\u00b0.
Pour into crust and make tent over pie and bake for 35 minutes.
Remove foil and bake, uncovered, for 10 minutes or until knife inserted in middle comes out clean.