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Coconut Chess Pie Recipe

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“Rich, chewy and dense with coconut, there is nothing timid about this Coconut Chess Pie,” writes Damon Lee Fowler in The New Southern Baking (Simon and Schuster, 2005, www.simonsays.com). “It’s a real coconut lovers’ confection, the forerunner of the more delicate coconut custard and cream pies that have come into the American repertory in the last hundred years. This pie really shines when it is served on a thin pool of dark chocolate sauce or is simply drizzled with melted bittersweet chocolate.” The author of New Southern Kitchen and Classical Southern Cooking, Fowler lives in Savannah, Ga.

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