In this post I’m sharing a recipe for an Amazing Coconut Pecan Chess Pie. It’s so good y’all!

Just like other chess pies, this one contains buttermilk and cornmeal. If you’ve never had chess pie that may sound a bit strange to you but this pie is delicious.

The creamy custard like filling with all of that coconut and pecans will tickle your taste buds with delight. 

By the way…. I have no shame at all sharing a dessert recipe with you in January when I know a lot of folks have vowed to go on a diet this month. 

If you happen to be on a new year diet plan, just save this pie for January 23rd, which happens to be national pie day. You gotta have pie on pie day, it’s the law. Just kidding but really you need to have a slice or three.

Simple Coconut Chess Pie

What is the origin of chess pie? Chess pie originated in the South, of course. According to old tales, a cook on a plantation came up with the original recipe. When asked what she had made, her response was “just pie” said in a thick Southern accent which sounded like “chess pie“. 

Does coconut chess pie need to be refrigerated? Because of the dairy, I recommend refrigerating the pie. It will be perfectly fine if left out for several hours. 

Coconut Pie with Cornmeal

How do you serve coconut chess pie? Serve pie slices topped with whipped cream. For a special finishing touch, toasted coconut flakes can be added for garnish. 

There are many variations of chess pie and they’re all delicious. I may be somewhat partial to the coconut pecan version however since both ingredients are among my favorite foods.

What Do I Need to Bake this Pie?

Eggs

Sugar

Butter

Buttermilk

Cornmeal

Coconut Flavoring

Sweetened Flaked Coconut

Pecans

Store Bought Pie Crust

You’ll find the full step by step instructions in the printable recipe card below.

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Yield: 1 Pie

Amazing Coconut Pecan Chess Pie

Print

A true Southern classic dessert, coconut pecan chess pie.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Ingredients

• 3 Large Eggs, beaten
• 1 c Granulated Sugar
• 1/3 c Buttermilk
• 2 tbs Butter, melted
• 1 tbs Cornmeal
• 1/2 tsp Coconut Flavoring
• 1.5 c Flaked Sweetened Coconut
• 1/4 c Chopped Pecans
• 1 Unbaked Frozen Pie Shell (9 inch deep dish)

Garnish for Serving

• Whipped Cream
• Toasted Unsweetened Coconut Chips (optional)

Instructions

1. Preheat oven to 400°F (204°C)
2. In a mixing bow, whisk the eggs then add the sugar, buttermilk, melted butter, cornmeal and coconut flavoring. Whisk to combine.
3. Stir in the sweetened flaked coconut and pecans then pour into the frozen pie crust.
4. Bake at 400°F for 10 minutes then reduce the oven temperature to 350°F and bake 30 more minutes.
5. Allow to cool completely before slicing.
6. Serve with whipped cream and toasted coconut garnish, if desired.

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Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 349Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 78mgSodium: 166mgCarbohydrates: 47gFiber: 3gSugar: 34gProtein: 5g

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You can also see this recipe shared at these delicious foodie parties: Weekend Potluck and Meal Plan Monday. 

Meet Julia

Author of Julia's Simply Southern

About Julia

Hey Y'all! I'm Julia, the cook and writer behind the recipes here at Julia's Simply Southern. I began my website so that I could share easy to follow recipes that anyone can use to put a home cooked meal on the dinner table. Thanks so much for stopping by!

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