Recipe

Kerala-style Coconut Chess Pie

Coconut Delight: A Kerala Twist on Chess Pie

4.6 out of 5

Indulge in the rich and creamy flavors of Kerala with this unique twist on the classic Chess Pie. This Kerala-style Coconut Chess Pie combines the traditional South American dessert with the tropical essence of Kerala's cuisine, resulting in a delightful treat that will transport your taste buds to the backwaters of India.

Pie› Sweet Pie› Chess Pie

Cuisine of the Americas› South American cuisine

Asian cuisine› Indian cuisine› South Indian cuisine› Kerala cuisine

Preparation time

15 minutes

Cooking time

40-45 minutes

Total time

55-60 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Lactose-free, Gluten-free (if using a gluten-free pie crust), Nut-free, Soy-free

Allergens

Eggs, Dairy (if using a dairy-based pie crust)

Not suitable for

Vegan, Dairy-free, Egg-free, Paleo, Keto

Ingredients

In this Kerala-style adaptation of Chess Pie, we incorporate the flavors and ingredients commonly found in Kerala cuisine. The addition of coconut milk and freshly grated coconut gives the pie a distinct tropical taste, while the hint of cardamom adds a touch of warmth and spice. These modifications infuse the pie with the essence of Kerala, making it a unique and delightful dessert. We alse have the original recipe for Chess Pie, so you can check it out.

1 pre-made pie crust 1 pre-made pie crust
1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
4 large eggs 4 large eggs
1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
1/4 teaspoon ground cardamom 1/4 teaspoon ground cardamom
1/2 cup (50g) freshly grated coconut 1/2 cup (50g) freshly grated coconut
1/4 cup (60g) unsalted butter, melted 1/4 cup (60g) unsalted butter, melted
1 teaspoon vanilla extract 1 teaspoon vanilla extract
Pinch of salt Pinch of salt

Nutrition

Calories (kcal / KJ): 320 kcal / 1340 KJ
Fat (total, saturated): 18g, 10g
Carbohydrates (total, sugars): 37g, 26g
Protein: 5g
Fiber: 1g
Salt: 0.2g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
Place the pre-made pie crust in a 9-inch pie dish and set aside.
3.
In a mixing bowl, whisk together the coconut milk, granulated sugar, eggs, flour, ground cardamom, freshly grated coconut, melted butter, vanilla extract, and salt until well combined.
4.
Pour the filling into the prepared pie crust.
5.
Bake for 40-45 minutes, or until the filling is set and the crust is golden brown.
6.
Remove from the oven and let it cool completely before serving.
7.
Slice and serve the Kerala-style Coconut Chess Pie as is or with a dollop of whipped cream or a sprinkle of toasted coconut flakes on top.

Treat your ingredients with care...

Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
Freshly grated coconut — If you can't find freshly grated coconut, you can use unsweetened desiccated coconut as a substitute. However, the texture may be slightly different.

Tips & Tricks

For a more pronounced coconut flavor, toast the freshly grated coconut before adding it to the filling.
If you prefer a smoother texture, strain the filling mixture before pouring it into the pie crust.
Serve the pie chilled for a refreshing twist.

Serving advice

Serve the Kerala-style Coconut Chess Pie at room temperature or chilled. It can be enjoyed on its own or with a dollop of whipped cream or a sprinkle of toasted coconut flakes on top.