This delicious Coconut Chess Pie recipe takes 5 minutes of prep transforming pantry ingredients into an unforgettable dessert. Enjoy it with a generous dollop of whipped cream on top for a sweet ending to any occasion.
Easy Coconut Chess Pie Recipe
Chess pie is a classic Southern dessert that never disappoints. A basic chess pie is much like a buttermilk pie with a slightly different texture. This variation of chess pie features flaked coconut for a decadent texture akin to a French Coconut Pie. How to make a simple Coconut Chess Pie: (Scroll down for full printable recipe.)
- Pie Shell – Preheat oven to 350°F. Place pie crust into prepared pan and onto a baking sheet to move easily in and out of the oven. If using a frozen crust, there’s no need to thaw.
- Filling – Whisk together buttermilk, butter, vanilla, eggs, sugar, flour and nutmeg until fully combined. Add coconut, mixing thoroughly.
- Fill Shell – Pour evenly into crust.
- Transfer to the Oven – Place into the oven. Bake for 30 minutes, then cover the edges with foil.
- Bake for an additional 20-30 minutes or until the center is set when gently shaken.
- Remove from Oven – Cool completely on a baking rack.
- Slice and serve with whipped cream, if desired.
How to Make the BEST Coconut Chess Pie
- Ingredients you’ll need to make homemade Coconut Chess Pie: One 9 inch deep dish pie crust, frozen or homemade, buttermilk, salted butter, pure vanilla extract, large eggs, granulated sugar, all purpose flour, nutmeg, sweetened flaked coconut and whipped cream for serving.
- Kitchen tools you’ll need: Sheet pan, measuring cups and spoons, whisk, hand mixer, 9 inch deep dish pie pan and cooling rack.
- I highly recommend using a sheet pan to move the pie in and out of the oven easily. You don’t have to do this but it’s very helpful.
- This recipe uses sweetened flaked coconut and not fresh coconut for the filling. Use a good quality brand of flaked coconut that has medium size shreds. Long stringy coconut doesn’t work as well here and makes the pie harder to slice evenly.
- If the coconut you’re using has long shreds meaning 1 inch or longer, you can pulse it a few times in a food processor to chop. Be careful and pulse in short bursts so you don’t turn it into a coconut pate.
- You can use a quality frozen deep dish pie crust for this recipe to make prep time a cinch. Marie Callender’s or Mrs. Smith’s are both tasty. It’s not necessary to thaw the crust or blind bake the crust prior to filling and baking.
- Likewise, you can use a homemade pie crust. Checkout my recipe for Flaky Pie Crust here.
- Store baked Coconut Chess Pie chilled in the refrigerator for up to 5 days.
- You can freeze this pie for up to 2 months. When doing so, thaw overnight in the refrigerator prior to serving.
More Easy Pie Recipes to Make
- You’ll love the addition of fruit in this Pineapple Buttermilk Pie.
- Serve this Apple Crumb Pie warm with vanilla ice cream.
- Chocolate Bourbon Pecan Pie is a holiday favorite!
- Old Fashioned Egg Custard Pie comes together in no time with ingredients you already have on hand.
- My recipe for Sweet Potato Pie features a crunchy streusel that takes it to another level.
- Rich and decadent German Chocolate Pie.
- Rhubarb Pie from Affair From the Heart.
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Helpful Kitchen Items:
Coconut Chess Pie
Ingredients
- 1 9 inch deep dish pie crust, frozen or homemade
- 1 cup buttermilk
- 1/2 cup salted butter melted and cooled
- 2 tsp pure vanilla extract
- 4 large eggs
- 1 cup granulated sugar
- 1 Tbsp all purpose flour
- 1/8 tsp nutmeg optional
- 1 cup sweetened flaked coconut
- fresh whipped cream or cool whip for serving
Instructions
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Preheat oven to 350°F. Place frozen pie shell onto a baking sheet to move easily in and out of the oven,
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In a medium-size mixing bowl whisk together buttermilk, butter, vanilla, eggs, sugar, flour and nutmeg until fully combined. Add coconut, mixing thoroughly.
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Pour the filling evenly into crust. Place into the oven. Bake for 30 minutes, then cover the edges with foil.
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Bake for an additional 20-30 minutes or until the center is set when gently shaken.
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Remove the pie from the oven to a cooling rack to cool completely.
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Serve topped with fresh whipped cream or cool whip.
Nutrition
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