Go Back
+ servings
coconut chess pie
Print

Coconut Chess Pie

This easy Coconut Chess Pie is a baked custard buttermilk pie full of coconut! It tastes like a  creamy macaroon pie!
Course Dessert
Cuisine American
Keyword pie
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 10 servings
Calories 515kcal
Author Dorothy Kern

Ingredients

  • 1 all butter pie crust or from a refrigerated pack of two, or frozen
  • 4 large eggs
  • 1 tablespoon all purpose flour
  • 1/4 teaspoon salt
  • 1 3/4 cups granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 3/4 cup buttermilk
  • 2 1/2 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