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This pie is for you if you’re as addicted to coconut as I am. A Coconut Chess Pie is a baked coconut pie that’s creamy like custard and FULL of coconut flavor. It’s like eating a macaroon with a pudding base and a pie crust chaser. *swoon*
Easy Coconut Chess Pie Recipe
Why is coconut only a spring food? I eat it all year long but I only see it floating around the internet in force in spring (and then, as a cursory ingredient in tropical cocktails in summer). Coconut is treated like a spring sport: here in a flash, gone in an instant. It doesn’t even get Fall Ball or whatever baseball has in the autumn.
I love coconut all year – it’s actually one of my favorite flavors. In fact: I’ll often choose coconut over chocolate. I KNOW, RIGHT?
I’ve made this Coconut Chess Pie a few times now and, guys, it’s the best thing ever: it’s like a macaroon on crack, seriously. It’s got a smooth pudding like custard layer, made with eggs and buttermilk and coconut flavor and tons of sweetened coconut.
If you love coconut like I do this is going to be the pie that knocks your socks off!
What is a chess pie?
I’m glad you asked! I never knew about chess pies until I was a blogger. I think they’re more of a midwest or southern dessert because, as a Californian, I’d never seen one until a few years ago.
A chess pie is SO EASY because it has just a few ingredients. It’s egg based, with sugar and butter and flavorings. Some chess pies (like my Chocolate Chip Chess Pie) use cornmeal for binding, but this coconut version uses flour.
You can easily add flavorings to change up a chess pie to make lemon or chocolate or, now, coconut!
Another ingredient most chess pies have is buttermilk. Have you ever heard of a buttermilk pie? That’s basically a chess pie too!
What do you do if you don’t have buttermilk?
Believe me, if there is one ingredient that I always forget to buy, it’s buttermilk. But you can easily make your own!
To make your own buttermilk you can add vinegar to milk and let it sour up, that’s it! The rule of thumb is about 1 teaspoon of vinegar plus enough milk to make 1 cup equals one cup of buttermilk.
For all of my substitutions, be sure to check out my guide to baking substitutions here!
This Coconut Chess Pie comes together super easy. You can use a store-bought crust (I love Pillsbury) or make one from scratch.
The rest of the ingredients come together with a whisk in one bowl. Simply stir and pour, then bake. Top your Coconut Chess Pie with whipped cream or ice cream and then attack it with a fork. I won’t tell if you don’t even get a plate.
How do you tell when a chess pie is done?
You can use a knife to do the “toothpick test” around the edge of the pie, but I always do the jiggle test: simply jiggle the pie. If the center is only slightly jiggly, it’s done and will finish setting as it cools. It it seems really wet when you jiggle it, it’s not done.
How do you store a chess pie?
One thing I love about chess pies is that you can freeze them! If you happen to have any slices left over (or if you’re making your pie ahead and want to freeze it) you can. Just wrap it well in plastic wrap, or wrap each slice in a sealable sandwich bag. Let it defrost on the counter.
Store leftovers in the refrigerator if you’re not freezing them.
Be sure to check out my post on how I freeze almost all my desserts!
Tips for making this coconut chess pie:
- Be sure your pie crust is cold when you bake the pie. Use a pie shield for best results.
- Use coconut extract to amp up the coconut flavor of the pie. You don’t have to, but then it’ll taste like buttermilk pie with coconut in it instead of a coconut pie.
- Remove from the oven when the center is just a bit jiggly and it’ll set as it cools.
- Don’t slice it too soon or it’ll ooze and fall apart. It’s best if it’s completely cool before slicing.
- Make homemade whipped cream using some coconut extract!
- Be sure to see how to toast coconut for some garnish.
Tools for success:
Coconut Chess Pie Recipe
Ingredients
- 1 all butter pie crust or from a refrigerated pack of two, or frozen
- 4 large eggs
- 1 tablespoon (8g) all purpose flour
- ¼ teaspoon salt
- 1 ¾ cups (350g) granulated sugar
- ½ cup (113g) unsalted butter melted
- 1 teaspoon vanilla
- 1 teaspoon coconut extract
- ¾ cup (177ml) buttermilk
- 2 ½ cups shredded sweetened coconut divided
Instructions
- Preheat the oven to 350°F. Place pie crust in a 9” pie plate and crimp edges as desired. Chill until ready to fill.
- Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk. Stir in 2 cups of the coconut.
- Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and then carefully place in oven. Cover the edges of the pie crust with strips of aluminum foil or a pie crust shield
- Bake pie for 40-45 minutes. After 25 minutes, remove the shield from the outside of the crust so the edges will brown. Cool completely before serving.
- Optional for serving: place remaining 1/2 cup of coconut on a baking sheet at bake at 350°F for just a few minutes, stirring often, until it starts to turn brown.
- This can also be done in a skillet over medium-low heat. Let cool.
- Serve pie with whipped cream or Cool Whip and toasted coconut.
Recipe Notes
Recipe Nutrition
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Click here to see more of my ULTIMATE COCONUT recipes!
Recipe adapted from Food.com.
This post was originally posted in 2014. Photos and recipe updated 2019.
Last Updated on March 14, 2023
I was looking for a pie recipe for my husband and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! He is so happy! Thanks for this!
Love this version of a chess pie! Can’t wait to try, pinned!
I love chess pie ~ haven’t made this recipe ~ some family members don’t eat coconut & hoping it can be deleted ???
Can this Chess Pie be made leaving the coconut out ?
Kathy, I had the same issue. I cooked in a deep dish premise pie crust as it made too much filling for a regular pie. I cooled about 3 to 4 hours, but when I cut it, it was very soupy. I just put it back in the oven in the hopes it will cook firm, but I have my doubts.
I’m so sorry that happened! Chances are it needed to be cooked longer. I like to chill it as well and cut it cold, it helps pies cut better.
My husband LOVES this pie !But, I have made it twice now in two different ovens and both times it was not done after 45 mins. I have had to bake it as much as 30 mins longer. Is 350* for 40-45 minutes correct? Has anyone else had this problem? Got any other suggestions?
That’s strange Kathy. I know mine was under an hour. I can see it taking up to 50/55 depending on ovens. What kind of pie plate are you using? Is it a 9″ traditional? Or is it a deep dish? Mine was slightly jiggly when I removed it, if I remember correctly. It firms up as it sets and cools. Maybe I’ll have to make it again… 🙂
Trying for a 3rd time. I increased the temp to see if that would help but it hasn’t helped. I have baked it in a traditional ceramic 9″ pie plate. Is yours glass??
Mine is glass, yes. That is so strange! How long are you waiting to cut it? I chilled mine overnight since I like to photograph late morning. It was still a semi-loose pudding on the bottom, as you can sort of see from the photos. Maybe it needs to be refrigerated for a few hours before slicing?
LOVE your site, Dorothy! I just have a couple questions regarding this recipe. First off, do I bake the pie crust on the baking sheet IN the pie dish, or on its on? And also, where exactly am I placing the foil…all along the outer parts of the pie, or just the top, decorative area? Thanks so much!
Place the pie dish on the baking sheet and the crust inside the pie dish (like a normal pie). The cookie sheet is just in case something spills. (I always spill!) I cover the edges of the crust (the outer edges) with strips of foil so it doesn’t get too brown. The pie crust linked to in the post (my all butter pie crust recipe) shows an example of this!
Thanks for the swift response! I am making this (along with your Triple Dark Chocolate Pudding Cookies & Carrot Cake Blondies) for my best friend’s graduation next weekend–I’ll be sure to report back! 😀
Yay, that’s fantastic – I’m so happy about your new car Dorothy – so well deserved 🙂 This pie looks like the perfect way to celebrate – I am obsessed with coconut and if it’s like macaroon on crack like you said then I totally want to get hooked on this – pinned 🙂
YAY!! That’s awesome about your new car! When I saw your picture on Instagram, I wondered if there was a story behind it… This one definitely had me laughing! My grandpa always said that silicon rubber fixed anything, but I think duct tape was his second choice. And any new car definitely deserves a sweet dessert to celebrate!
Your grandpa was smart! 🙂 Thanks Amy!
LOVE VW’s! I bought my first one a couple years ago – a 4 door GTI. I love it! Congrats to you for getting a new car. Those sport wagons are ROOMY!
Now on to the pie. This pie, wowza! It looks amazing, Dorothy. I think I’m in love. 🙂
Totally! I don’t even miss my SUV…yet. Thanks Julie!
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