Easy Breezy Coconut Chess Pie Recipes

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!

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.

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

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.