Chess Pie is considered to be a traditional Southern pie, but this variation is anything but traditional! This quick and easy pie can be whipped together in 20 minutes and produces a super sweet, rich and creamy coconut custard pie that will leave you craving more. If you’re familiar with chess pie then you know that is MUST contain cornmeal. There are tons of chess pie recipes floating in hyperspace that don’t use cornmeal. The golden rule is if it doesn’t contain cornmeal, then it’s not chess pie.
In expectations of making the perfect coconut chess pie on my first try, I tried two recipes that totally twisted my mind sideways. Neither recipe used cornmeal. As they say, if it doesn’t contain cornmeal it’s NOT a chess pie. It took me four tries tweaking two different recipes to come up my own version that worked perfectly. I’m not a big fan of cornmeal but I knew no one was going to attempt to make a chess pie unless it included cornmeal.
Coconut chess pie adds a tropical twist to the classic, custardy sweetness people already love about traditional chess pie. The shredded coconut bakes into the filling, giving it a warm, toasty aroma and a chewy texture that makes each bite more interesting. As the pie cooks, the coconut rises slightly and creates a lightly crisp, golden top while the custard underneath stays silky and rich. That mix of creamy, caramel‑edged filling and coconut’s natural sweetness makes the pie feel both familiar and special, turning a simple Southern dessert into something with extra depth and comfort.
Making a coconut chess pie is wonderfully simple. Whisk together sugar, melted butter, eggs, a bit of flour or cornmeal, and a splash of vinegar or lemon juice, then stir in plenty of shredded coconut for texture and aroma. Once the filling is smooth, you pour it into an unbaked pie crust and bake until the top turns golden and lightly crackled while the custard underneath sets into a silky, rich layer. After cooling, the pie slices cleanly, revealing that creamy interior and toasty coconut throughout, all achieved with minimal effort.
Coconut chess pie with a refrigerated crust is easy to make because both the filling and the crust require almost no effort. The custard base comes together in one bowl. The refrigerated crust makes the process even simpler. The crust unrolls smoothly assuming you’ve allowed it to sit at room temperature as directed on the box. The crust fits neatly into the pie plate, and bakes up golden and flaky without mixing, rolling, or chilling. With the crust ready to go and the filling whisked together in minutes, the whole pie moves from bowl to oven quickly, giving you a rich, toasty, coconut‑studded dessert with very little work.
What You’ll Need To Make This Pie
Tools & Utensils
Key Ingredients
- Refrigerated pie crust
- Shredded coconut
- Granulated sugar
- Light brown sugar
- Butter
- Milk
- Yellow cornmeal
- All-purpose flour
- Vanilla extract
- Coconut extract
- Large eggs
Coconut Chess Pie Recipe
Utensils & Equipment
- 1 9-inch pie plate
- 1 wire cooling rack
- 1 wire whisk
- 1 large bowl
- 1 measuring cup
- 1 set of measuring spoons
Ingredients List
- 1 refrigerated pie crust
- 1 1/2 cups shredded coconut
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1/2 cup butter melted and cooled
- 1/4 cup milk
- 3 Tbsp yellow cornmeal
- 1 Tbsp all-purpose flour
- 1 Tbsp vanilla extract
- 1 Tbsp coconut extract
- 4 eggs large
Instructions
Prebake The Crust
- Crust must sit at room temperature for 15-20 minutes or as instructed on the package.
- Crust must not have any holes or cracks. If you find any holes or cracks, press the crust together so it is one piece.
- Line the pie plate with the crust and crimp the edge to create a scalloped look.
- Bake at 400℉ for 10 minutes or as directed on the package.
- Check the crust every few minutes. If you notice any bubbles, gently push them down with the back of rounded spoon.
- Lower oven temp to 350℉.
- Crust must sit at room temperature until cool to the touch.
Prepare The Filling
- In large bowl whisk together the eggs, melted butter, milk, vanilla extract, and coconut extract.
- Add the sugars, cornmeal and shredded coconut. Mix gently until thoroughly blended.
Fill and Bake
- Pour or spoon the filling into the crust and bake on middle rack at 350℉ for 40-45 minutes.
- Pie is done when crust is golden brown and center of pie isn't jiggly.
Cool
- Allow to sit on wire cooling rack for at least 2 hours.
