Must love Coconut!
Of course, I got this Coconut Chess Pie recipe from my Grandmother with a few tweaks.
It was an amalgamation of I what I learned from her about making chess pie (also called refrigerator pie), other parts from my many Great Aunts. Throw in my own twist and here we go!
Along with a few short cuts, such as using refrigerated pie shells instead of making them from scratch, this recipe continues to be a work in progress.
For now, this will work as long as you have some idea of what you are doing in the kitchen AND follow along with my notes to save you some of the aggravation I’ve experienced.
Coconut Chess Pie
Ingredients:
1 refrigerated pie shell
1 tablespoon flour
1 and ¼ cup of sugar
½ cup butter, melted
1 teaspoon vanilla extract
1-3 DROPS imitation coconut extract (optional)
¾ cup buttermilk
2 ½ cups shredded, sweetened coconut divided
Directions:
Preheat the oven to 350°F.
Whisk the eggs, then whisk in the flour and sugar until smooth.
*Note: the recipes I’ve been working from had 2x the amount of
sugar than what I have listed, it’s up to you if you’d like to add more (this
could be why the filling is a bit loose/thin because I didn't add the full amount of sugar).
Whisk in the melted butter, both extracts, and buttermilk.
*Note: I’ve been working with a variety of recipes and most had
called for up to ONE teaspoon of imitation coconut extract. After some
trial and error, I’ve found that LESS of the imitation coconut is more. The sweetened coconut adds both sweetness AND coconut flavor, so cutting back on the the sugar AND holding back on the amount of imitation coconut used will pay off
in the end result.
Place prepared pie shell on a rimmed baking sheet.
Cover the edges of the pie crust with strips of aluminum foil.
*Note: Putting the foil over the crust was akin to putting a puzzle together. I just
made 3 inch wide strips of foil to amply cover the crust all around. In
case you didn’t know this, the foil prevents the crust from browning too
quickly. If you don’t take the time to cover it in foil, then you will
have charred crust. I learned the hard way!
Carefully pour filling into pie and then
carefully place in oven.
*Note: I emphasize CAREFULLY here because the filling I made in the last batch was too thin and liquid-y. So, when I poured it, it ended up being too much for the 9” prepared pie crust but not enough to make another pie. I just popped the rest of the filling into a small pie tin (see photos) and it browned off nicely, baking right alongside the pie!
Remember, I’m still perfecting this recipe, so next time I’ll try adjusting the ratios and will be sure to post as an update.
Bake pie for 40-45 minutes. After 25 minutes, remove the foil from the outside of the crust so the edges will brown. Cool completely before serving.
*Note: I turned the oven back after 40 minutes since the middle of the pie didn’t look quite done and the pie crust was a beautiful golden color.
At 225 degrees for another 7-10 minutes, the center was done and browned out nicely!
*Note: I emphasize CAREFULLY here because the filling I made in the last batch was too thin and liquid-y. So, when I poured it, it ended up being too much for the 9” prepared pie crust but not enough to make another pie. I just popped the rest of the filling into a small pie tin (see photos) and it browned off nicely, baking right alongside the pie!
Remember, I’m still perfecting this recipe, so next time I’ll try adjusting the ratios and will be sure to post as an update.
Bake pie for 40-45 minutes. After 25 minutes, remove the foil from the outside of the crust so the edges will brown. Cool completely before serving.
*Note: I turned the oven back after 40 minutes since the middle of the pie didn’t look quite done and the pie crust was a beautiful golden color.
At 225 degrees for another 7-10 minutes, the center was done and browned out nicely!
Optional for serving: place remaining 1/2 cup of coconut on a baking sheet at bake at 350°F for just a few minutes. Stir often, until it starts to turn brown.
Or brown in a skillet over medium-low heat and let cool before topping the pie.
*Note: I didn’t do this step, instead I added more of the coconut to the filling.
Serve pie with whipped cream (REDDI WHIP!) or Cool Whip
and/or toasted coconut. Or whatever you decide...
I'm talking to those of you who are able to make everything from scratch!
I didn't shred the coconut, I didn't make the crust, I didn't make the butter, there are no chickens in the backyard for me to grab fresh eggs from. I'm that girl who just gets the recipe done because who has time for all of that other stuff? Are ya'll showing off or what? Lol!
The little pie tin is just the extra filling that didn't quite make enough for another pie. It was so good, even without the crust!
Thanks for your patience with all of the notes! Please feel free to leave me a comment if you’ve made this or have any advice for me.
I’m always learning and appreciate your experiences!
The coconut pie is the dessert I made for Steven when he came over to help us with the big spray painting project.
You can read about the furniture upgrade here
Crockpot Lasagna Recipe HERE!
TURTLE POKE CAKE RECIPE HERE!
FANCY PANTS CHICKEN RECIPE HERE!
*on any of my blogs if you experience broken links, please let me know in the comment section, thanks!
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