Coconut Chess Pie
A super simple, classic southern pie, but with a coconut twist! This Coconut Chess Pie doesn’t get much easier, and it’s a sweet-tooth and coconut-lovers' dream! This Coconut Chess Pie produces an ultra sweet, rich, creamy, decadent coconut-kissed, mind-blowing dessert!
Servings 8
Ingredients
- 1 9 inch prepared refrigerated pie crust (I personally like Pillsbury the best) or your favorite pie crust recipe, prepared
- 2 cups granulated sugar
- 2 tbsp. yellow cornmeal
- 1 tbsp. all-purpose flour
- 1/2 cup salted butter melted
- 1/4 cup whole or 2% milk
- 1 tbsp. vinegar
- 1 tsp. vanilla extract
- 2 tsp. coconut extract
- 4 large eggs
- 2 cups shredded coconut divided
- whipped topping garnish
Instructions
- Arrange pie crust in a 9-inch pie plate, and crimp or scallop the edges.
- In a large bowl, whisk together sugar, cornmeal, flour, melted butter, milk, vinegar, vanilla, coconut extract, and eggs.
- Add 1 1/2 cups shredded coconut, stirring until combined.
- Pour into prepared crust.
- Bake at 350 degrees for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools!
- Remove pie to a wire rack to cool completely. While pie cools, toast coconut.
- Turn the oven temperature up to 400 degrees.
- Scatter coconut evenly on a cookie sheet.
- Bake coconut for 2 minutes, gently stir, and bake an additional 1-2 minutes, or until coconut is light golden brown.
- Remove from oven to cool completely.
- If desired, chill pie for at least 2 hours before serving. This is my preference! I like a chilled chess pie, and it helps firm it up for neat, clean slices.
- Cut and serve with whipped topping, and toasted coconut.