Coconut Pecan Chess Pie

Coconut Pecan Chess Pie recipe –  two favorites in one dessert! Quick and delicious homemade chess pie loaded with coconut and pecans! Pie crust, sugar, eggs, butter, buttermilk, cornmeal, coconut extract, coconut, pecans. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!! #pie #dessert #dessertrecipe

Coconut Pecan Chess Pie recipe -  two favorites in one dessert! Quick and delicious homemade chess pie loaded with coconut and pecans! Pie crust, sugar, eggs, butter, buttermilk, cornmeal, coconut extract, coconut, pecans. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!! #pie #dessert #dessertrecipe

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This Coconut Pecan Chess Pie deserves a spot on your holiday table. It is SO good!!! I love a good chess pie and this version with coconut and pecans is to-die-for delicious!

Coconut Pecan Chess Pie recipe -  two favorites in one dessert! Quick and delicious homemade chess pie loaded with coconut and pecans! Pie crust, sugar, eggs, butter, buttermilk, cornmeal, coconut extract, coconut, pecans. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!! #pie #dessert #dessertrecipe

This pie combines two of my favorites into one – pecans and coconut. Not super sweet, just super delicious. This was so easy to make and can be made a few days ahead of time and refrigerated until ready to serve. It actually tastes better after it has been in the refrigerator overnight. As I said earlier, this pie is to-die-for! It is a must for your holiday meal. Trust me! All you need is a dollop of fresh whipped cream and you are set!

Coconut Pecan Chess Pie recipe -  two favorites in one dessert! Quick and delicious homemade chess pie loaded with coconut and pecans! Pie crust, sugar, eggs, butter, buttermilk, cornmeal, coconut extract, coconut, pecans. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!! #pie #dessert #dessertrecipe

This pie is great for the holidays, a potluck, cookout, or a dinner party. Anytime you need a quick and delicious dessert, this pie will work great. Here are a few of our other popular pie recipes from the blog to complete your dessert table:

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WATCH How to Make Coconut Pecan Chess Pie

Coconut Pecan Chess Pie

Yield: 8 people
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Coconut Pecan Chess Pie recipe –  two favorites in one dessert! Quick and delicious homemade chess pie loaded with coconut and pecans! Pie crust, sugar, eggs, butter, buttermilk, cornmeal, coconut extract, coconut, pecans. Can make ahead of time and refrigerate until ready to serve. Top with fresh homemade whipped cream. SO good! A MUST for your holiday meal!! #pie #dessert #dessertrecipe

Ingredients:

  • 4 eggs
  • 1⅓ cups sugar
  • ½ cup buttermilk
  • 3 Tbsp butter, melted
  • 4 tsp cornmeal
  • ¾ tsp coconut flavoring
  • 1 cup flaked coconut
  • cup chopped pecans
  • 1 ( 9-inch) deep dish pie crust – unbaked

Instructions:

  • Preheat oven to 400ºF.
  • Whisk together eggs, sugar, buttermilk, melted butter, cornmeal and coconut flavoring. Stir in coconut and pecans. Pour into pie crust.
  • Bake for 10 minutes. Reduce oven temperature to 350ºF and bake an additional 30 minutes. Let cool on wire rack.

Video:

Steph

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slice of coconut chess pie topped with whipped cream and mint
slice of coconut chess pie topped with whipped cream and mint
slice of coconut chess pie
whole coconut chess pie

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Comments

  1. Do you refrigerate before serving or let it get to room temp then serve, or serve it right out of the oven warm and refrigerate leftovers? I love pecans and coconut and the whole recipe! I can only imagine how wonderful this is and I plan on baking one in the next few days. Your recipes are so awesome – and not way out in left field with hard to find ingredients. I’m just a simple country gal wanting to eat stuff I can identify! Ha! Ha! Thanks so much! I will come back and leave a review after baking it and eating a lot of it- just to be sure, you know, that I get the review just right – 1 piece would not be enough for a true evaluation! Lol!!

    1. I would definitely let it cool before serving. It might fall apart a bit if you serve it hot from the oven. I usually make it a day in advance and let it cool and refrigerate it before serving.

    1. Maybe bake it a few minutes longer. Cover with foil if getting too brown. You can also try refrigerating overnight before slicing.

  2. This looks amazing! Question: you mix everything together, but it looks layered (nuts on top). Does this happen during the baking, somehow?

  3. boy this looks good. I was planning on making coconut cream tarts for Christmas but now I'm leaning in this direction. I have 12 small pieshells (tarts) that are frozen and undooked. I need to use them. Do you think this would make enough for the tarts. Any suggestions on how long to cook them?

    1. It's hard to say without knowing how big the pie shells are. I would start with about 15 minutes baking time and see if they are cooked.

  4. do you mind if I use this recipe to ask question about your divine peanut brittle? Do you have a tip for cleaning the Pyrex bowl after?

  5. Looks fabu Steph! Does it matter if I use either yellow or white plain cornmeal…and would you recommend substituting a cornmeal mix? Thanks for all of your dynamite recipes, and I wish you and your family a Merry Christmas and Happy New Year!!!

    1. Either white or yellow is fine. I haven't tried this with cornmeal mix. It has other stuff in it, so it might change the recipes slightly.

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