Buttermilk Coconut Chess Pie Recipes

COCONUT CHESS PIE

Steps:

• Preheat the oven to 350°F. Place pie crust in a 9" pie plate and crimp edges as desired. Chill until ready to fill.
• Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk. Stir in 2 cups of the coconut.
• Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and then carefully place in oven. Cover the edges of the pie crust with strips of aluminum foil or a pie crust shield
• Bake pie for 40-45 minutes. After 25 minutes, remove the shield from the outside of the crust so the edges will brown. Cool completely before serving.
• Optional for serving: place remaining 1/2 cup of coconut on a baking sheet at bake at 350°F for just a few minutes, stirring often, until it starts to turn brown.
• This can also be done in a skillet over medium-low heat. Let cool.
• Serve pie with whipped cream or Cool Whip and toasted coconut.

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

COCONUT CHESS PIE

Steps:

• 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.
• 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.
• Enjoy!

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar and flour. Beat in the eggs and buttermilk until blended. Stir in the melted butter and vanilla. Pour filling into the pie crust.
• Bake in the preheated oven until filling is set, about 45 minutes.

BUTTERMILK COCONUT PIE

Steps:

• Combine the sugar and flour in a large bowl.
• Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
• Mix well.
• Pour mixture into shell.
• Sprinkle with remaining coconut.
• Bake at 325 degrees for 1 hour or until set.

BUTTERMILK COCONUT CHESS PIE

Steps:

• Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
• Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

DEEP-DISH BUTTERMILK CHESS PIE

Steps:

• Preheat oven to 350ºF.
• Mix together buttermilk and eggs; set aside.
• Combine sugar, flour, cornmeal, and salt in a large bowl.
• Add buttermilk/egg mixture.
• Stir in vanilla and melted margarine.
• Pour into unbaked pie crust.
• Bake for 40 to 45 minutes or until set. Check pie at 40 minutes. The center should be set with a slight "jiggle".
• Cool on wire rack for 1 hour.

COCONUT CHESS PIE

Steps:

• 1. combine first 6 ingredients; beat well stir in 1 cup of coconut; pour into pastry shell. Bake at 325degrees for 45 to 50 minutes or until set(may take longer than 50) cool on a wire rack. garnish with toasted coconut if desired. ENJOY

COCONUT CHESS PIE

Steps:

• Preheat the oven to 350 degrees. In a large bowl, beat the eggs, then beat in the flour and sugar. Beat in the butter, vanilla and milk, then add the coconut.
• Pour the filling into the unbaked crusts and bake until golden and the filling is set, 40-45 minutes.

PINEAPPLE COCONUT CHESS PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, combine sugar, cornmeal, flour and salt. Blend in eggs and vanilla. Stir in butter, coconut and pineapple. Pour filling into pie shell.
• Bake in the preheated oven for 60 minutes, or until filling is set. Cover with aluminum foil after 40 minutes. Cool on a wire rack.

BUTTERMILK CHESS PIE

Steps:

• Combine first 6 ingredients, stirring until blended;pour into pastry shell.
• Bake at 350F for 45 minutes or until set. Cool on a wire rack.

BUTTERMILK CHESS PIE

Steps:

• Beat eggs well.
• Add sugar and flour and beat well.
• Add buttermilk and margarine and vanilla.
• Pour in 9-inch pie shell and bake at 350 degrees for 45 minutes.