Coconut Chess Pie

Course Dessert, Pie

Cuisine American, Southern

Keyword chess-pie-recipes, coconut-chess-pie, coconut-pie

Prep Time 5

Cook Time 50

Cooling time 4

Total Time 4 55

Servings pieces

Calories 439kcal

Preheat oven to 350°F. Place frozen pie shell onto a baking sheet to move easily in and out of the oven. (You can also place the pie shell into a 9-inch pie plate)
In a large bowl, whisk together buttermilk, melted butter, vanilla extract, eggs, sugar, flour and nutmeg until fully combined. Add coconut, mixing thoroughly.
Pour the filling evenly into crust. 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 the pie from the oven to a cooling rack to cool completely.
Serve topped with fresh whipped cream or cool whip.

Butter: You can use melted unsalted butter adding 1/4 teaspoon salt to the chess pie filling.

Flour Substitution: You can use 1 tablespoon of yellow cornmeal in place of all purpose flour.

Finely Shredded Coconut Works Best: 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.

Pie Shell: 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 frozen crust prior to filling and baking.

Pie Shell Using Pie Dough: You can also use a refrigerated crust or a homemade pie crust. Checkout my recipe for Flaky Pie Crust here. A homemade crust or a refrigerated crust, should be filled with pie weights and blind baked for around 8 minutes prior to filling.