Pineapple Coconut Chess Pie is a bit of a tropical twist on a beloved southern pie. A chess pie is similar to a custard pie but a bit more substantial with the addition of cornmeal and flour to the filling. This one is for fans of a very sweet dessert. The pie filling is sweet and so is the addition of pineapple and sweetened coconut.
This is a simple pie to make. You can use a 9″ prepared pie crust or make a batch of my Foolproof Pie Dough from scratch. This recipe makes enough dough for two crusts so you could also make Blueberry Pie, Apple Crumble Pie or Orange Chess Pie with the other crust. It will freeze well for up to 3 months.
If you like to bake with pineapple, check out Pineapple Cookies.
Pineapple Coconut Chess PiePrint This
- 9 inch pie crust unbaked
- 8 tablespoons butter ( 1 stick) at room temperature
- 1 cup white sugar
- 3 large eggs
- ½ cup buttermilk *see note
- 2 tablespoons all purpose flour
- 2 tablespoons cornmeal
- ½ cup fresh pineapple, chopped fine
- ¼ cup sweetened coconut
Preheat the oven to 350 degrees
Place the pie crust dough into a pie plate, crimping the edges with your fingers.
In a large mixing bowl cream the butter.
Add the sugar and beat until fluffy.
Beat in the eggs , one at a time. Mix well after each addition.
Add the buttermilk. Combine well.
Add the flour, and cornmeal. Beat until smooth.
Stir in the pineapple and coconut.
Pour the mixture into your crust lined 9 inch pie plate.
Bake for 40 minutes to 45 minutes until the center of the pie is set.
You can easily make your own buttermilk. Add 1 ½ teaspoons of white vinegar to ½ cup milk and let it sit for 15 minutes before using.