coconut buttermilk pie recipe

Written ByJenny Smyth Posted on
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The Best coconut buttermilk pie recipe

I’m so excited to share with you my favorite coconut buttermilk pie recipe! This pie is a staple in our household, and I just can’t get enough of it. The combination of the creamy coconut and the tangy buttermilk is absolute perfection.

I love that this pie is perfect for any occasion – whether it’s a special dinner or a casual Sunday gathering. My kids can’t get enough of it, and it’s always a hit with our friends and family. The best part?

It’s surprisingly easy to make and requires minimal ingredients. I like to think that this pie is a bit of a game-changer in the world of desserts. Not only is it incredibly delicious, but it’s also relatively healthy compared to other sweet treats.

The coconut provides a good dose of healthy fats, while the buttermilk adds protein and calcium. It’s a win-win in my book! The first time I made this pie, I was amazed at how quickly it came together.

I think that’s part of what makes it so great – it’s a recipe that even novice bakers can tackle with ease. And let me tell you, once you take your first bite… well, let’s just say you’ll be hooked for life.

It’s creamy, it’s dreamy, and it’s sure to become your new go-to dessert recipe.

Coconut Buttermilk Pie

4.9 from 1623 votes

A creamy, tangy pie with a rich coconut flavor, featuring a crisp crust and a silky filling. This Southern-inspired dessert is perfect for any occasion, combining buttermilk and coconut for a unique twist on a classic.

Prep Time20 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Crust

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
3 to 4 tablespoons ice water

For the Filling

1 cup granulated sugar
3 tablespoons all-purpose flour
1/2 cup unsalted butter, melted
3 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a large mixing bowl, combine the flour and salt for the crust.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs, with pea-sized butter pieces remaining.
4Add ice water one tablespoon at a time, tossing with a fork until the dough just holds together when pressed.
5Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes until firm.
6On a lightly floured surface, roll the dough into a 12-inch circle about 1/8 inch thick.
7Gently transfer it to a 9-inch pie dish, pressing it into the bottom and sides.
8Trim the overhang to 1/2 inch, fold it under, and crimp the edges with a fork or your fingers.
9In a medium bowl, whisk together the sugar and 3 tablespoons flour for the filling.
10Add the melted butter, eggs, buttermilk, and vanilla extract, whisking until smooth and well combined.
11Stir in the shredded coconut.
12Pour the filling into the prepared crust.
13Bake for 40 to 45 minutes until the filling is set around the edges but still slightly jiggly in the center, and the crust is golden brown.
14A knife inserted near the center should come out clean.
15Let the pie cool completely on a wire rack for at least 2 hours before slicing.
16The filling will continue to set as it cools.
17Serve at room temperature or chilled.

🔧Equipment

9-inch pie dish
Mixing bowls
Whisk
Rolling pin
Fork
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 105mg🧂Sodium: 210mg🌾Total Carbs: 42g🥦Dietary Fiber: 1g🍬Sugars: 28g🥩Protein: 6g

📝Notes

For a deeper coconut flavor, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes until lightly golden before adding to the filling. The pie keeps well in the refrigerator for up to 3 days.

Watch Video Of How Coconut Buttermilk Pie Works

To store leftover coconut buttermilk pie, cover it tightly with plastic wrap or foil and keep it in the refrigerator for up to four days. The pie tastes even better the next day as the flavors meld together.

For serving, you can enjoy it cold or at room temperature, and a dollop of whipped cream or a sprinkle of toasted coconut makes a nice addition. This pie is also great for family gatherings because it travels well and slices neatly.

I often make it for Easter, Thanksgiving, or summer barbecues, and it always disappears quickly. It is a simple, reliable dessert that feels homemade and comforting every time.

❓ Frequently Asked Questions About Coconut Buttermilk Pie

1. What type of flour should I use for this pie crust?

For this recipe, I recommend using all-purpose flour as the base for your pie crust. You can also experiment with using whole wheat or oat flour for a nuttier flavor.

2. Can I substitute the buttermilk with regular milk?

While you can use regular milk in place of buttermilk, keep in mind that the flavor and texture may not be exactly the same. Buttermilk adds a tangy flavor and tenderness to the filling that regular milk can’t replicate.

3. How long does this pie need to chill before serving?

This pie needs at least 2 hours in the refrigerator to set properly before serving. If you’re short on time, you can speed up the process by placing the pie in the freezer for about 30 minutes.

4. Can I make this pie ahead of time?

Yes! You can prepare the filling and store it in an airtight container in the refrigerator for up to 24 hours or freeze it for up to 2 months.

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