Coconut Chess Pie Recipe
This easy Coconut Chess Pie is a baked custard buttermilk pie full of coconut! It tastes like a creamy macaroon pie!
Servings: 10 servings
Calories: 515kcal
Cost: 5
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.
Notes
To make your own buttermilk for this recipe, add 1/2 teaspoon vinegar to a measuring cup and fill it to 3/4 cup full of milk. Let sit for 5 minutes.
Nutrition
Serving: 1serving | Calories: 515kcal | Carbohydrates: 66g | Protein: 4g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 103mg | Sodium: 345mg | Fiber: 2g | Sugar: 47g