Dairy free chess pie made with coconut milk.
We had some leftover coconut milk and an extra pie shell from our shoofly pie experiment, so we created a dairy-free chess pie based on this recipe. The taste is close to identical to Mom’s Chess Pie so you will enjoy even if don’t have lactose intolerance but do have a lack of butter or milk.
Ingredients:
1 ½ c sugar
4 ½ tsp cornmeal
Half a can of coconut milk*, about 7/8 c
3 whole eggs
1 t vanilla
1 t white vinegar
Unbaked pie shell
Method: Preheat oven to 350 degrees. Mix sugar with cornmeal. Add coconut cream and mix thoroughly. In a separate bowl, beat eggs then add liquids, finishing with vinegar. Transfer bowl with sugar and cornmeal and butter and mix well. Pour into unbaked shell and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature and serve.
*Make sure you buy full-fat coconut cream or milk, not a low-fat product, or coconut water which is a totally different thing. The universally recommended product is Chao-Koh Coconut Milk which is available on Amazon or any Asian market.
