Chess Pie with Coconut (American South)

A super simple, classic southern pie, but with a coconut twist. This Coconut Chess Pie doesn't get much easier, and it's a sweet-tooth and coconut-lovers' dream. This Coconut Chess Pie produces an ultra sweet, rich, creamy, decadent coconut-kissed, mind-blowing dessert.

1 recipe Pâte Sucrée (French Sweet Shortcrust)
2 cups granulated sugar
2 Tbsp. yellow cornmeal
1 Tbsp. all-purpose flour, unbleached
½ cup salted butter, melted
¼ cup whole or 2% milk
1 Tbsp. vinegar
1 tsp. pure vanilla extract
2 tsp. pure coconut extract
4 large eggs
2 cups shredded coconut, divided

Garnish:
whipped cream
toasted coconut

Preheat an oven to at 350°F (180°C/160°C fan, Gas Mark 4).

Make the Pastry:
Arrange pie crust in a 9" pie plate, and crimp or scallop the edges.

In a large bowl, whisk together sugar, cornmeal, flour, melted butter, milk, vinegar, vanilla, coconut extract, and eggs.

Add 1½ cups shredded coconut, stirring until combined. Pour into prepared crust.

Bake for 45-50 minutes, or until the top is golden brown and center appears mostly set. It does not need to be completely set - it will set as it cools.

Remove pie to a wire rack to cool completely. While pie cools, toast coconut.

Turn the oven temperature up to 400°F (200°C/180°C fan, Gas Mark 6).

Scatter coconut evenly on a cookie sheet.

Bake coconut for 2 minutes, gently stir, and bake an additional 1-2 minutes, or until coconut is light golden brown.

Remove from oven to cool completely.

If desired, chill pie for at least 2 hours before serving. This is my preference. I like a chilled chess pie, and it helps firm it up for neat, clean slices.

Cut and serve with whipped topping, and toasted coconut.

Makes 8 servings.