Coconut Chess Pie Recipe

Coconut Chess Pie recipe ties together the best ingredients for a sweet dessert. If you have had the pleasure of Chess Pie, I don’t need to introduce this delicious concoction. What is Chess Pie? An old recipe that has lasted through the years. Your guests will enjoy this simple recipe.

In the event you serve Chess Pie, someone inevitably will ask about the origin of the dish and name. Even today, I  am unsure of the origin based on my research. The name has a bit of mystery behind it. I was unable to find one definitive answer about the name . Internet search yielded several reasons ranging from  the following:

Corruption of word cheese
Ingredients stored in pantry or chest
Sugar content meant pie could be stored in chest  in lieu of refrigerator
Southern cook accent referring to “Jes’ pie”

My favorite version is the southern “Jes Pie”. Lord knows at times some people may have trouble understanding our Southern accent. The Chess Pie recipe is attributed to different regional locations. No matter the origination, it is a delicious and easy to make recipe.

Why make a Coconut Chess Pie?

I have served Chess Pie as a standard offering when I entertain for many reasons.

The ingredients are always in my pantry
Inexpensive to make
Quickly mixes by hand in one bowl
Bakes in 30 minutes
Cools quickly and is easy to transport
Magically it will always disappear

The Chess Pie is a favorite of my friend Jazz-Girl. I hope that she will like this Coconut Chess Pie recipe as well. I adapted this recipe from one of my favorite cookbooks Talk About Good published originally 1969 by Jr League of Lafayette, Inc.  Talk About Good is celebrating its 50th birthday this year. Buy one for yourself or as a gift, the money supports a great cause.

In conclusion, Coconut Chess Pie is a great addition for any holiday table. Prepare ahead and served as needed. Pour a hot cup of chicory coffee and I am a happy girl. I may need to have a slice now.

Alexa, Shout out to Darius Rucker “Southern State of Mind”.Darius sings “You can take the guy out of the south, but in my heart I’m always there”

Coconut Chess Pie

Votes: 0 Rating: 0 Rate this recipe!

Print Recipe

An old fashioned creamy coconut pie. Whip it up in no time and serve to your guests.

• CourseDessert

Servings	Prep Time
8 People	15-20 Minutes

Cook Time

30 Minutes

Servings Prep Time 8 People 15-20 Minutes

Cook Time 30 Minutes

Coconut Chess Pie Votes: 0 Rating: 0 Rate this recipe! Print Recipe An old fashioned creamy coconut pie. Whip it up in no time and serve to your guests. CourseDessert Servings Prep Time 8 People 15-20 Minutes Cook Time 30 Minutes Servings Prep Time 8 People 15-20 Minutes Cook Time 30 Minutes

Ingredients

• 1 Pastry Shell room temperature
• 6 Tablespoon Coconut Oil melted
• 1 1/4 Cup Sugar
• 4 Eggs
• 2 Tablespoon Corn Meal
• 1 Tablespoon Vinegar, white
• 1 Tablespoon Sweetened Condensed Milk
• 1 Teaspoon Vanilla
• 1 Cup Coconut, shredded

Servings: People

Units:MetricUS Imperial

Instructions

1. Preheat to 350 degrees. Unroll crust and center on oven pie plates. With palm press on crust on bottom and edge. With fingertips pinch and form crust edge around the pie plate.

   
2. With a fork press into bottom and sides of pie crust. Make many holes in crust.

   
3. In mixing bowl, add melted coconut oil and sugar. Stir well

   
4. Add in eggs one at a time to mixture. Add in balance of the remaining ingredients and stir well. Pour into pie shell.

   
5. Bake for 30 minutes. Allow to cool and serve.

   
6. Lagniappe: Serve a slice with a cup of Chicory Coffee. Close your eyes and imagine a New Orleans Jazz band in the background and smile.

Author: Mimi

I have a love affair with food, entertaining, travel and music. www.diningwithmimi.com is a vehicle for me to share my journey of food, travel and music. Traveling allows exposure to all types of foods and flavors. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Join me on my journey. Copyright 2016-2019 by Mimi View all posts by Mimi