Ingredients for Buttermilk Coconut Chess Pie
- Pie Crusts
- 2 large eggs
- Egg Yolks
- Sugar
- Light Brown Sugar
- 1/4 teaspoon salt
- 1 cup buttermilk
- Heavy Cream
- Unsalted Butter
- Sweetened Flaked Coconut
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Buttermilk Coconut Chess Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Buttermilk Coconut Chess Pie
- Preheat oven to 300°F (150°C). Prick two (9-inch) frozen pie crusts all over with a fork. Partially bake for 8-10 minutes, until lightly puffed.
- In a stainless steel bowl, whisk together egg yolks, 1 cup granulated sugar, 1/4 cup brown sugar, 1/4 teaspoon salt, 1 cup buttermilk, 1/2 cup heavy cream, and 1/2 cup (1 stick) unsalted butter.
- Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly until the mixture is smooth, thick, and warm to the touch (about 3-4 minutes), ensuring no yolk streaks remain.
- Remove from heat and stir in 1 cup shredded coconut.
- Pour the filling evenly into the pre-baked pie crusts.
- Bake for 50-65 minutes, or until the filling is golden brown and set. A slight jiggle in the center is okay.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
114g
Fat
60g
Carbs
14g
