Coconut Lime Chess Pie + a tip for flaky pie crust

8:15 AM

The coconut and lime in this Coconut Lime Chess Pie add a crunchy and tangy twist to the classic southern chess pie.

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Chess pies have been around for ages.  Originally the recipe called for cornmeal, which sets the pie apart from other custard pies, and a small amount of vinegar was added to cut down on the sweetness of the pie.  

That is why I added lime juice to this recipe.  

My husband is a big fan of custard pies, but they tend to be too rich and sweet for him, so I usually cut down on the sugar.




The crust in custard pies tends to be soft and soggy at times after they are baked.  Here is a tip ~ Bake your crust for fifteen minutes before pouring the filling in.  This keeps the crust from absorbing a lot of the liquid from the pie filling, causing it to be tough and wet.  Instead, the crust will be tender and flakey!

You cannot get more basic when it comes to baking a pie than chess pies.  Chess pies are made with four simple ingredients of eggs,  sugar, butter, and flour.    In the early days of this recipe, farmers used what was on hand at the time, which may include cornmeal, vinegar, or buttermilk.  You might say this pie is the ultimate Southern Pantry Pie!


Coconut Lime Chess Pie  

Ingredients:

1 9 inch unbaked pie crust
4 eggs
1/2 cup butter, melted and cool to room temperature
1 cup sugar
1 tablespoon flour (in this recipe I used cornstarch)
1/2 teaspoon salt
1 teaspoon vanilla
2 teaspoons lime juice
1 1/2 cups shredded coconut

Directions:

Preheat oven 325 degrees F.  Bake pie crust for 15 minutes.  Remove from the oven; set aside.  this will create a flakey crust on the bottom.

In a medium bowl stir together eggs, butter, flour, salt, vanilla, and lime juice until completely combined.  Fold in coconut.

Pour in prepared pie crust.  Bake 50-55 minutes or until pie jiggles slightly when removed from the oven.

Cool one hour on a wire rack before serving.

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Kay Little
Kay Little

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