Coconut-Lime Chess Pie

Coconut-Lime Chess Pie

From spiced rum to citrus to coconut, each layer of flavor in this slab pie makes it better and better.

Coconut-Lime Chess Pie
Makes 1(15½×15½-inch) pie
  • Buttermilk Pie Dough (recipe follows)
  • 3 cups sugar
  • ⅓ cup all-purpose flour
  • 1 teaspoon kosher salt
  • 6 large eggs, room temperature
  • ¾ cup unsalted butter, melted and cooled slightly
  • 3 tablespoons dark spiced rum
  • 2 tablespoons lime zest
  • 2 tablespoons fresh lime juice
  • ¼ teaspoon coconut extract
  • 1¼ cups whole buttermilk, room temperature
  • 4 cups sweetened shredded coconut
  • Garnish: lime zest strips, sweetened whipped cream
Buttermilk Pie Dough
  • 3 cups all-purpose flour
  • 1½ teaspoons kosher salt
  • 1 cup cold unsalted butter, cubed
  • 10 tablespoons cold whole buttermilk, plus more as needed
  1. Preheat oven to 400°. Place oven rack in bottom third of oven. Lightly spray a 15½×15½×1-inch jelly roll pan with baking spray with flour.
  2. On a lightly floured surface, roll Buttermilk Pie Dough into an 18½×13½-inch rectangle. Transfer to prepared pan pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan, if necessary. Fold edges under and crimp as desired. Lightly prick bottom of piecrust with a fork. Freeze for 15 minutes.
  3. Top dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights or dried beans or rice.
  4. Bake until edges are just dry, 10 to 15 minutes. Carefully remove paper and pie weights. Bake until bottom is dry and set, 5 to 10 minutes more. (Piecrust may puff up some, but this is normal. Let cool on a wire rack for at least 15 minutes. Reduce oven temperature to 325°.
  5. In a large bowl, whisk together sugar, flour, and salt. Whisk in eggs, melted butter, rum, lime zest and juice, and coconut extract until combined. Slowly add buttermilk, whisking until just combined. Stir in coconut. Pour into prepared crust.
  6. Bake until edges are set and puffed but center still has a slight jiggle, 30 to 38 minutes. An instant-read thermometer inserted in center will register 200°. Let cool completely on a wire rack. Refrigerate until ready to serve. Serve room temperature or chilled. Garnish with lime and whipped cream, if desired.
Buttermilk Pie Dough
  1. In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter; pulse until mixture is crumbly and butter is in pea-size pieces. With processor running, pour 10 tablespoons cold buttermilk through food chute in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add additional 1 tablespoon buttermilk, only if needed.
  2. Turn out dough and shape into a flat square. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.



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