Description
Indulge in a slice of rich and creamy Coconut Chess Pie that combines the sweetness of coconut with a smooth, custard-like filling. Perfect for any occasion!
Ingredients
Scale
- 1 unbaked 9-inch pie crust (homemade or store-bought
- kept chilled)
- 1/2 cup (115g) unsalted butter
- melted and slightly cooled
- 1 1/2 cups (300g) granulated sugar
- 4 large eggs
- room temperature
- 1/4 cup (60ml) whole milk
- 1/4 cup (60ml) buttermilk
- 1 tablespoon white cornmeal (yellow works too)
- 1 tablespoon all-purpose flour
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups (135g) sweetened shredded coconut
- divided
- 1/2 cup (45g) toasted coconut
- for topping (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together melted butter and sugar until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the whole milk, buttermilk, cornmeal, flour, vinegar, vanilla extract, and salt, mixing until smooth.
- Fold in 1 cup of sweetened shredded coconut into the mixture.
- Pour the filling into the chilled pie crust and spread evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the filling is set.
- Let it cool completely before serving, then top with the remaining 1/2 cup of shredded coconut and toasted coconut if desired.
Notes
For best results, allow the pie to chill in the refrigerator for a few hours before serving to enhance the flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 470 kcal
- Sugar: 36 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 115 mg
Keywords: Coconut Chess Pie, dessert, coconut pie, American dessert, baking