Coconut Chess Pie Recipe

Cooking Directions

• STEP 1.Preheat the oven and blind bake the pie crust until golden brown.
• STEP 2.In a mixing bowl, whisk together the eggs, sugar, melted butter, vanilla extract, and coconut milk.
• STEP 3.Stir in the shredded coconut and pour the filling into the pre-baked pie crust.
• STEP 4.Bake the pie until the filling is set and golden brown on top.
• STEP 5.Allow the pie to cool completely before serving. Serve with whipped cream or a sprinkle of toasted coconut, if desired.

Cooking Tips

• Blind baking the pie crust ensures a crisp and flaky crust.
• Toasting the shredded coconut before adding it to the filling enhances its flavor.
• For a more pronounced coconut flavor, substitute coconut extract for vanilla extract.

Storage and Serving

• Store the Coconut Chess Pie in the refrigerator for up to 3 days.
• Serve chilled or at room temperature.
• Garnish with additional shredded coconut or whipped cream before serving, if desired.