COCONUT-PECAN CHESS PIE

One theory of how chess pie came by it's name is that a creative Southern housewife came up with a pie recipe that her husband dearly loved. After partaking of a slice of the heavenly concoction he asked, "Sweet darlin', what kind of pie is this?" The wife just shrugged her shoulders and proclaimed, "It's ches' pie."

3 eggs
1 cup sugar
1/4 cup plus 1 tablespoon buttermilk
2 tablespoons butter, melted
1 tablespoon cornmeal
1 teaspoon coconut flavoring
3/4 cup flaked coconut
1/4 cup chopped pecans
1/8 teaspoon ground nutmeg
1 9-inch unbaked pastry shell

Beat eggs with a wire whisk; add next five ingredients, mixing well. Stir in coconut and pecans. Sprinkle nutmeg over the bottom of the pie crust. Pour pie filling into shell. Bake at 400 degrees for 10 minutes, reduce heat to 350 degrees and bake 30 more minutes.
Yield: 1 9-inch pie

“Sometimes it's like you're a big pie settin' on the table, and everybody runs up and gets their piece of you. When it's over, the plate's empty.”~Loretta Lynn