Coconut Chess Pie

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:

• Deep Dish Pie Pan
• Measuring Set
• Mixing Bowls
• Pie Server