I’m so excited to share with you my favorite buttermilk coconut pie recipe. I’ve been making this pie for years, and it’s always a hit with my family and friends. The combination of tangy buttermilk and rich coconut is absolutely delicious. I love that it’s a bit of a twist on the classic coconut cream pie, but still feels like a comforting, homespun dessert.
When I first tried this recipe, I was hooked from the very first bite. The texture of the filling is creamy and smooth, with just the right amount of sweetness from the sugar. And the best part? It’s incredibly easy to make!
All you need is a few simple ingredients, some patience, and a willingness to get your hands dirty. My kids love helping me in the kitchen, and this recipe is one of their favorites. They get so excited when they see the pie come out of the oven, all golden brown and fragrant. We always serve it warm, topped with whipped cream or vanilla ice cream – it’s the perfect way to cap off a special meal or holiday gathering.
And let’s not forget about the health benefits! Coconut is packed with good fats and fiber, while buttermilk provides protein and calcium. It’s a win-win for everyone involved! I’ve made this pie for birthdays, holidays, and just because – it’s always a crowd-pleaser.
My husband even requests it for his birthday every year! It’s become one of our go-to recipes for when we need something comforting and delicious. And don’t even get me started on how well it freezes – we can enjoy it all year round.
Buttermilk Coconut Pie
4.7 from 546 votes
A creamy, tangy pie with a sweet coconut flavor and a crisp golden crust. This Southern-inspired dessert is simple to make and perfect for any occasion.
2In a large bowl, whisk together the flour and salt for the crust.
3Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4Sprinkle ice water over the flour mixture, one tablespoon at a time, and stir with a fork until the dough begins to come together.
5Press the dough into a ball, flatten into a disk, and wrap in plastic wrap.
6Refrigerate for at least 30 minutes.
7On a lightly floured surface, roll the chilled dough into a 12-inch circle.
8Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and sides.
9Trim the excess dough and crimp the edges with your fingers or a fork.
10In a large mixing bowl, whisk together the buttermilk, sugar, eggs, melted butter, and vanilla extract until well combined.
11Stir in the shredded coconut, flour, and salt until the mixture is smooth and evenly distributed.
12Pour the filling into the prepared pie crust.
13Place the pie on the middle oven rack and bake for 45 to 50 minutes, or until the edges are golden brown and the center is set but still slightly jiggly.
14The filling should puff up slightly and a knife inserted near the center should come out mostly clean.
15Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours.
Tips: For a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes until golden before adding it to the filling. If the crust edges brown too quickly, cover them with foil during the last 10 minutes of baking.
Watch Video Of How Buttermilk Coconut Pie Works
This buttermilk coconut pie is truly a showstopper at any gathering or special occasion – whether you’re celebrating a birthday or just want something delicious for dessert after dinner. The combination of flavors is simply divine: tangy buttermilk pairs perfectly with rich coconut flakes and sweet sugar.
Plus, who can resist the allure of creamy whipped topping? And did I mention how well this pie freezes?
Simply wrap it tightly in plastic wrap or aluminum foil and store in an airtight container for up to 2 months – thaw at room temperature when ready to serve.
❓ Frequently Asked Questions About Buttermilk Coconut Pie
What type of milk should I use in place of buttermilk?
If you don’t have buttermilk on hand or prefer not to use it, you can easily substitute it with regular milk or even almond milk in a pinch. However, keep in mind that the flavor will be slightly different.
Can I use shredded coconut instead of unsweetened coconut flakes?
While you can use shredded coconut in place of unsweetened coconut flakes, keep in mind that it will change the texture of your pie slightly – shredded coconut tends to be more dense and may make your filling slightly more chunky.
Is this pie suitable for vegans?
Unfortunately not – as written, this recipe uses eggs and dairy products which are not vegan-friendly.
How long does this pie take to make from start to finish?
Don’t worry – making this pie is actually quite quick! From start to finish, you’re looking at around 45 minutes to an hour total time including prep work.
Can I make individual pies using mini muffin tins?
Yes you can! Simply divide your dough into smaller pieces to fit into mini muffin tins – they’ll bake up in about 20-25 minutes total time.
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