Coconut Chess Pie Recipes

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COCONUT CHESS PIE



Coconut Chess Pie image

This easy Coconut Chess Pie is a baked custard buttermilk pie full of coconut! It tastes like a creamy macaroon pie!

Provided by Dorothy Kern

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1 all butter pie crust (or from a refrigerated pack of two, or frozen)
4 large eggs
1 tablespoon all purpose flour
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup unsalted butter (melted)
1 teaspoon vanilla
1 teaspoon coconut extract
3/4 cup buttermilk
2 1/2 cups shredded sweetened coconut (divided)

Steps:

  • Preheat the oven to 350°F. Place pie crust in a 9" pie plate and crimp edges as desired. Chill until ready to fill.
  • Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk. Stir in 2 cups of the coconut.
  • Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and then carefully place in oven. Cover the edges of the pie crust with strips of aluminum foil or a pie crust shield
  • Bake pie for 40-45 minutes. After 25 minutes, remove the shield from the outside of the crust so the edges will brown. Cool completely before serving.
  • Optional for serving: place remaining 1/2 cup of coconut on a baking sheet at bake at 350°F for just a few minutes, stirring often, until it starts to turn brown.
  • This can also be done in a skillet over medium-low heat. Let cool.
  • Serve pie with whipped cream or Cool Whip and toasted coconut.

Nutrition Facts : ServingSize 1 serving, Calories 515 kcal, Carbohydrate 66 g, Protein 4 g, Fat 26 g, SaturatedFat 9 g, Cholesterol 103 mg, Sodium 345 mg, Fiber 2 g, Sugar 47 g

COCONUT CHESS PIE



Coconut Chess Pie image

This coconut chess pie is simple to make and delicious. It's made with a pie shell, butter, coconut, sugar, white vinegar, eggs, and vanilla.

Provided by Diana Rattray

Categories     Dessert     Pie

Time 1h10m

Yield 8

Number Of Ingredients 7

1/2 (14.1-ounce) pie pastry sheet
1 stick butter (4 ounces)
1 1/2 cups granulated sugar
1 cup flaked coconut
2 teaspoons white vinegar
1 1/2 teaspoons vanilla
3 large eggs, beaten

Steps:

  • Gather the ingredients.
  • Preheat the oven to 425 F. Fit the pie pastry sheet into a 9-inch pie plate. Fold the edges under and crimp as desired.
  • Line the crust with aluminum foil, pressing it over the bottom and up the sides. Fill the shell at least three-quarters full with dried beans, raw rice, or pie weights.
  • Bake the pie shell in the preheated oven for 4 minutes, or until it just begins to show some color.
  • Remove the weights or beans and foil and return the pie shell to the oven. Bake for 2 minutes longer. Set aside to cool and reduce the oven temperature to 350 F.
  • Combine the butter and sugar in ​a medium saucepan. Heat, stirring, until melted and well blended.
  • Let the mixture cool slightly. Add the coconut, vinegar, vanilla, and beaten eggs until all is blended thoroughly.
  • Pour the filling into the partially baked pie shell.
  • Bake for about 20 to 55 minutes at 350 F, or until a knife inserted into the center comes out clean.
  • Enjoy!

Nutrition Facts : Calories 325 kcal, Carbohydrate 43 g, Cholesterol 100 mg, Fiber 1 g, Protein 3 g, SaturatedFat 11 g, Sodium 59 mg, Sugar 42 g, Fat 16 g, ServingSize 8 servings, UnsaturatedFat 0 g

PINEAPPLE COCONUT CHESS PIE



Pineapple Coconut Chess Pie image

A delicious chess pie with the tropical flavors of pineapple and coconut.

Provided by Krystina

Categories     Desserts     Pies     Vintage Pie Recipes     Chess Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 10

1 ½ cups white sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
¼ teaspoon salt
4 eggs, lightly beaten
1 teaspoon vanilla extract
¼ cup butter, melted
1 (3.5 ounce) package flaked coconut
1 (15 ounce) can crushed pineapple, drained
1 (9 inch) unbaked pie crust

Steps:

  • Preheat oven to 350 degrees F (175 degrees C.)
  • In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
  • Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

Nutrition Facts : Calories 471.5 calories, Carbohydrate 68.7 g, Cholesterol 108.3 mg, Fat 20.4 g, Fiber 3 g, Protein 5.8 g, SaturatedFat 10.6 g, Sodium 312.4 mg, Sugar 51.4 g

COCONUT CHESS PIE



Coconut Chess Pie image

The epitome of Southern simplicity, the chess pie comes in all form and flavors, and its name is the subject of friendly foodie debate. Some say it came from a conversation between a Southern gentlemen and his cook, wherein he asked what kind of pie she was serving, and she shrugged and responded, "It's just pie." Those familiar with the accents of the deep South will know how easily "just" could have been translated "chess". And it truly is "just pie": a simple, one bowl affair that is the staple of the Southern cook that is pure comfort food.

Provided by Shire Born

Categories     Pie

Time 50m

Yield 2 pies

Number Of Ingredients 8

4 large eggs
2 teaspoons flour
2 cups sugar
1/2 cup butter, softened
1 teaspoon vanilla
1 cup milk
2 cups flaked coconut
2 unbaked pie crusts

Steps:

  • Preheat the oven to 350 degrees. In a large bowl, beat the eggs, then beat in the flour and sugar. Beat in the butter, vanilla and milk, then add the coconut.
  • Pour the filling into the unbaked crusts and bake until golden and the filling is set, 40-45 minutes.

Nutrition Facts : Calories 2714.9, Fat 143.6, SaturatedFat 72.4, Cholesterol 511.1, Sodium 1786.5, Carbohydrate 334.8, Fiber 15.1, Sugar 231.8, Protein 31

PINEAPPLE COCONUT CHESS PIE



Pineapple Coconut Chess Pie image

Quick and easy pie! This is really delicious, and looks great. You can make your own piecrust, or use a refrigerated one. It is up to you.

Provided by breezermom

Categories     Pie

Time 1h10m

Yield 1 9" pie

Number Of Ingredients 10

1 1/2 cups sugar
3 tablespoons cornmeal
2 tablespoons all-purpose flour
1/4 teaspoon salt
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/4 cup butter or 1/4 cup margarine, melted
1 (3 1/2 ounce) can coconut
1 (15 1/4 ounce) can crushed pineapple, drained well
1 unbaked 9-inch pie shell

Steps:

  • Combine first 4 ingredients in a large bowl. Add eggs and vanilla, stirring until blended.
  • Stir in butter, coconut, and pineapple. Pour into unbaked pastry shell.
  • Bake at 350 degrees for 1 hour or until set, covering with aluminum foil after 40 minutes.
  • Cool on a wire rack.

Nutrition Facts : Calories 3874.3, Fat 193.5, SaturatedFat 107.8, Cholesterol 968, Sodium 2213.6, Carbohydrate 507.9, Fiber 24.8, Sugar 372.1, Protein 49.2

BUTTERMILK COCONUT CHESS PIE



Buttermilk Coconut Chess Pie image

Make and share this Buttermilk Coconut Chess Pie recipe from Food.com.

Provided by alexander5

Categories     Pie

Time 1h

Yield 2 pies, 12-16 serving(s)

Number Of Ingredients 10

2 (9 inch) frozen pie crusts, unbaked (do not use deep dish)
1 large egg
4 large egg yolks
2/3 cup sugar
2/3 cup light brown sugar, packed
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
1 1/2 cups sweetened flaked coconut

Steps:

  • Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
  • Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

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