Coconut Chess Pie Recipe
Make Coconut Chess Pie Recipe in just 1h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crust
Filling
Method
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.
- 5
Pre-bake the Crust
Preheat the oven to 350°F (175°C). Prick the bottom of the crust with a fork and bake for 10 minutes. Remove from the oven and set aside to cool slightly.
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.
