This coconut chess pie is a simple preparation. All you need is a pie shell, coconut, and a few pantry ingredients. It's a flavorful version of the famous Southern chess pie.
If you use a homemade pie crust, follow the instructions for partially baking the crust. This will prevent a disappointing soggy bottom. The formula for the pie filling is a basic mixture of eggs, butter, coconut, and sugar. A bit of vinegar adds some tang to the mixture.
- 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
Heat 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 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; blend 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.