Coconut Chess Pie
This easy Coconut Chess Pie is a baked custard buttermilk pie full of coconut! It tastes like a creamy macaroon pie!
all butter pie crust
or from a refrigerated pack of two, or frozen
all purpose flour
shredded sweetened coconut
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.
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.