|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 16g||21%|
|Saturated Fat 11g||53%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 1g||4%|
|Total Sugars 42g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Although no one knows where the term "chess pie" came from, these delicious pies are engraved in Southern culture as one of its most iconic desserts. Chocolate, buttermilk, and lemon are just a few of the tasty chess pies you can encounter in this area. Our recipe for a coconut version is simply delicious and easy to make. For this recipe, you need store-bought or homemade pie crust, flaked coconut, sugar, butter, vanilla extract, eggs, and a touch of white vinegar. You'll need about one hour to make this pie, plus 10 minutes of easy preparation.
It might be that chess pie comes from the British "cheese pie," or from the "pie chest," a furniture piece that was used to preserve pies before refrigeration came to be. A more colorful explanation for its name comes from the inflection that a Southern accent might infuse into the phrase "just pie," making it sound similar to "chess pie." In either case, the pie is a simple preparation that usually requires very few ingredients but delivers a lot of flavor, featuring a crispy crust and a silky, custardy filling.
If using homemade pie crust, follow the instructions in our method for partially baking the crust. This will prevent a disappointing and now-famous "soggy bottom." You'll need tin foil or parchment paper and pie weights or beans to partially bake the crust before adding the filling. Serve this pie with cold whipped cream or a generous dollop of vanilla ice cream.
1/2 14.1-ounce pie crust, store-bought or homemade
4 ounces unsalted butter
1 1/2 cups granulated sugar
1 cup flaked coconut
2 teaspoons white vinegar
1 1/2 teaspoons vanilla extract
3 large eggs, beaten
Steps to Make It
Pre-bake the Crust
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.
Make the Filling
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.