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.
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 Recipe
We're building on a classic Chess Pie to create the most infamous variation of all – Coconut Chess Pie!
Servings 8 slices
Calories 544kcal
Cost $8.25
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.
Nutrition
Nutrition Facts
Coconut Chess Pie Recipe
Amount Per Serving (1 slice)
Calories 544
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 15g94%
Trans Fat 0.5g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 113mg38%
Sodium 261mg11%
Potassium 160mg5%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 59g66%
Protein 5g10%
Vitamin A 486IU10%
Vitamin C 0.1mg0%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.