Coconut Chess Pie
A simple and delicious coconut chess pie features a rich filling of butter, coconut, sugar, white vinegar, eggs, and vanilla, baked in a pre-baked pie shell.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Preheat oven to 425 F.
-
Fit pie pastry into a 9-inch pie plate and crimp the edges.
-
Line the crust with foil, then fill three-quarters full with pie weights.
-
Blind bake for 4 minutes, then remove weights and foil, and bake for 2 additional minutes.
-
Cool the crust and reduce the oven temperature to 350 F.
-
Combine butter and sugar in a saucepan; heat until melted and blended, then cool slightly.
-
Stir in coconut, vinegar, vanilla, and beaten eggs until thoroughly blended.
-
Pour the filling into the pre-baked pie shell.
-
Bake for 20 to 55 minutes at 350 F, or until a knife inserted into the center comes out clean.