Coconut Chess Pie
Submitted by PoochPal
A Southern classic with a coconut twist. This chess pie has a rich, custardy filling loaded with flaked coconut, baked in a flaky crust until golden and set. Just 6 ingredients and pure old-fashioned charm.
YIELD
1 piePREP
5 minCOOK
45 minREADY
50 minChess pie is one of those recipes that’s been passed down through Southern kitchens for generations, and adding coconut to it might just be the best thing to happen since sweet tea.
The filling comes together in one bowl. Beaten eggs, melted butter, sugar, a splash of vinegar (the secret that keeps it from being cloyingly sweet), and a generous cup of flaked coconut. Pour it into a partially baked shell and let the oven do the rest.
What you pull out is pure custard heaven. The top sets with a slightly crackled, golden crust while the inside stays silky. That toasted coconut garnish on top? Not optional in our book.
Pro Tips
- Par-bake your pie shell first to avoid a soggy bottom. About 10 minutes should do it.
- Don’t skip the vinegar. That single tablespoon balances the sweetness and gives the filling its signature tang.
- Let the pie cool completely before slicing. It sets up as it cools and cuts much cleaner.
Ingredients
Directions
Combine first 6 ingredients.
Beat well. Stir in 1cup coconut; pour into partially baked pie shell.
Bake at 325℉ (160℃) for 45 to 50 minutes or until set.
Cool on wire rack.
Garnish with toasted coconut.
Comments
