Coconut Chess Pie Recipe
Recipe information
Make Coconut Chess Pie in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Crust
Filling
Crust Preparation
1. Make the Dough
In a large mixing bowl, combine 1 cup of all-purpose flour, 0.5 cups of unsalted butter (cut into small pieces), 2 tablespoons of granulated sugar, and 0.25 teaspoons of salt. Mix until the mixture resembles coarse crumbs.
2. Add Ice Water
Gradually add 2 tablespoons of ice water, mixing until the dough comes together. You may need to add more water, one teaspoon at a time, until the dough holds together.
3. Chill the Dough
Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
4. Roll Out the Dough
On a lightly floured surface, roll out the chilled dough into a circle about 12 inches in diameter. Transfer it to a 9-inch pie plate, pressing it into the bottom and sides. Trim any excess overhang and crimp the edges.
Filling Preparation
6. Mix the Filling
In a large mixing bowl, combine 1 cup of granulated sugar, 1 cup of unsweetened coconut flakes, 3 large eggs, 1 cup of evaporated milk, 0.25 cups of melted butter, 1 teaspoon of vanilla extract, and 0.5 teaspoons of salt. Whisk until fully combined.
7. Pour Filling into Crust
Pour the coconut filling into the pre-baked pie crust, spreading it evenly.
8. Bake the Pie
Bake the pie in the preheated oven at 350°F (175°C) for 40-45 minutes, or until the filling is set and the top is lightly golden.
9. Cool and Serve
Remove the pie from the oven and allow it to cool at room temperature for at least 1 hour before slicing. Serve warm or chilled.
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