Buttermilk Coconut Chess Pie
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
2 pies
- Serves:
- 12-16
ingredients
- 2 (9 inch) frozen pie crusts, unbaked (do not use deep dish)
- 1 large egg
- 4 large egg yolks
- 2⁄3 cup sugar
- 2⁄3 cup light brown sugar, packed
- 1⁄2 teaspoon salt
- 2⁄3 cup buttermilk
- 1⁄3 cup heavy cream
- 6 tablespoons unsalted butter, cut into small pieces
- 1 1⁄2 cups sweetened flaked coconut
directions
- Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
- Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.
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RECIPE SUBMITTED BY
I have one great husband and three fantastic kids. We cook all the time and love to spend time together in the kitchen.
My day job is for Recording for the Blind & Dyslexic where I help schools and individuals find alternatives for regular textbooks.
I enjoy Jacques Pepin and Julia Childs' cookbooks and challenging recipes.