Description
This Coconut Pecan Chess Pie is a delightful Southern dessert featuring a rich, custardy filling made with eggs, sugar, buttermilk, and flavors of coconut and pecans. Baked in a flaky deep-dish pie crust, it offers a perfect balance of creamy sweetness and nutty texture, ideal for gatherings or a comforting treat.
Ingredients
Scale
Pie Filling
- 4 eggs
- 1⅓ cups sugar
- ½ cup buttermilk
- 3 Tbsp butter, melted
- 4 tsp cornmeal
- ¾ tsp coconut flavoring
- 1 cup flaked coconut
- ⅓ cup chopped pecans
Pie Crust
- 1 (9-inch) deep dish pie crust, unbaked
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to get it ready for the initial high-temperature baking phase.
- Mix Filling: In a mixing bowl, whisk together the eggs, sugar, buttermilk, melted butter, cornmeal, and coconut flavoring until well combined. Then fold in the flaked coconut and chopped pecans to distribute them evenly throughout the filling.
- Fill Pie Crust: Pour the prepared filling mixture into the unbaked 9-inch deep dish pie crust, spreading it evenly.
- Bake at 400ºF: Place the pie in the preheated oven and bake for 10 minutes. This initial high heat helps set the filling and start the browning process.
- Reduce Heat and Continue Baking: Lower the oven temperature to 350ºF (177ºC) and bake for an additional 30 minutes. This slower bake ensures the custard sets completely without burning.
- Cool: Remove the pie from the oven and allow it to cool on a wire rack. Cooling helps the filling to fully set and makes slicing easier.
Notes
- Ensure the pie is fully cooled before cutting to allow the filling to firm up properly.
- You can substitute the coconut flavoring with vanilla extract if preferred, but it will alter the coconut taste.
- For extra texture, lightly toast the pecans before adding them to the filling.
- This pie pairs wonderfully with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
