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The Crown’s Plantation PiePlantation Pie

When The Crown was in the cotton fields, my Kentucky Derby Pie was a big favorite. As we began creating dry mixes for our Taste of Gourmet line of products, we couldn’t use nuts, because of the short shelf life, and we couldn’t call it Kentucky Derby! So the solution was to substitute coconut for the pecans, and call our own version Plantation Pie, which is now one of our best-selling mixes! I usually stop by the dessert table, pick up a piece of this pie, put it in a napkin, and eat it on the way out of The Crown…almost every day. Scrumptious!

1 cup sugar
1/2 cup all-purpose flour
1 stick unsalted butter, melted
2 eggs, beaten
1 cup flaked coconut (or chopped pecans)
1 teaspoon vanilla
1 tablespoon Kentucky bourbon (optional)
1 cup chocolate chips
1 unbaked pie crust

In a large bowl, mix sugar and flour with a spoon. Stir in melted butter, mixing well.

Add beaten eggs, and mix again.

Add coconut or pecans, vanilla, and bourbon, mixing well.
Touch batter; if it is cool, add chocolate chips. Do not add if batter is warm enough to melt chips.

Mix thoroughly, pour into pie crust, and bake in preheated 325° oven 40–45 minutes.

This recipe can be found in:

The Crown of Southern Cooking: Recipes from the Birthplace of the Blues
The Crown of Southern Cooking: Recipes from the Birthplace of the Blues
Price: $19.95

Traditional southern food with a taste of gourmet.
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