coconut pies buttermilk recipe

Written ByJenny Smyth Posted on
coconut pies buttermilk recipe
Jump to Recipe Jump to Video Print Recipe

The Best coconut pies buttermilk recipe

I’m so excited to share with you my favorite coconut pies buttermilk recipe. This traditional dessert has been a staple in my household for years, and I just can’t get enough of it.

The combination of sweet coconut and tangy buttermilk is absolute perfection. I love how the flavors meld together to create a truly unique taste experience that’s both familiar and exotic at the same time.

My kids adore helping me in the kitchen, and this recipe is always a hit with them – they can’t get enough of the crumbly coconut crust and the creamy filling. As a busy mom, I appreciate how easy this recipe is to make and how versatile it is – we can enjoy it as a snack, a dessert, or even as a special treat for holidays and gatherings.

Plus, it’s a great way to get some extra nutrition into our diet with the added benefits of coconut oil and buttermilk. We’ve even started serving it at family gatherings and potlucks, and it’s always a crowd-pleaser.

The best part? It’s incredibly easy to make ahead of time – just assemble the filling and chill it until serving time.

This recipe is perfect for any occasion, whether you’re looking for a quick dessert or a show-stopping centerpiece for your next dinner party.

Coconut Buttermilk Pie

Coconut Buttermilk Pie

4.7 from 1427 votes

A creamy, tangy buttermilk pie with a rich coconut flavor and a flaky crust. This Southern-inspired dessert is simple to make and perfect for any occasion.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
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
3-4 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 medium bowl, whisk together 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, then add ice water one tablespoon at a time, stirring until the dough just holds together.
4Turn the dough onto a lightly floured surface and roll it into a 12-inch circle about 1/8 inch thick.
5Carefully transfer the dough to a 9-inch pie dish, pressing it into the bottom and up the sides, then trim and crimp the edges as desired.
6In a large bowl, whisk together the sugar and 3 tablespoons flour for the filling.
7Add the melted butter, eggs, buttermilk, and vanilla extract, whisking until smooth and well combined, then fold in the shredded coconut.
8Pour the filling into the prepared pie crust, spreading it evenly.
9Bake at 350°F for 40 to 45 minutes, until the edges are set and the center is just slightly jiggly when gently shaken; a knife inserted near the center should come out clean.
10Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.
11Serve at room temperature or chilled, and store leftovers covered in the refrigerator for up to 3 days.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22g💛Saturated Fat: 14g❤️Cholesterol: 95mg🧂Sodium: 260mg🌾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 2-3 minutes until golden before adding to the filling. Let the pie cool completely to ensure clean slices.

Watch Video Of How Coconut Buttermilk Pie Works

This coconut pies buttermilk recipe is truly a winner – not only does it taste amazing, but it’s also incredibly easy to make ahead of time.

Whether you’re looking for a quick dessert or a show-stopping centerpiece for your next dinner party, these delicious treats are sure to please everyone around the table.

Plus, they’re perfect for storing leftovers – simply refrigerate or freeze until ready to serve again.

❓ Frequently Asked Questions About Coconut Buttermilk Pie

1.

Q: Can I substitute other types of milk in place of buttermilk?
A: While you can use other types of milk in place of buttermilk, keep in mind that the flavor and texture may not be exactly the same. For example, almond milk or soy milk may produce a slightly sweeter taste, while regular milk may give you a slightly different consistency. If you’re looking for an authentic taste experience, I highly recommend sticking with buttermilk.

2.

Q: How do I store leftover coconut pies?
A: To keep your coconut pies fresh for as long as possible, store them in an airtight container in the refrigerator at 40°F (4°C) or below. If you won’t be serving them within 24 hours, consider freezing them – simply wrap each pie individually in plastic wrap or aluminum foil and place them in a freezer-safe bag or container. When you’re ready to serve, thaw overnight in the fridge or reheat gently over low heat.

3.

Q: Can I use pre-shredded coconut instead of shredding my own?
A: While pre-shredded coconut can save you some time upfront, keep in mind that it may not have the same texture as freshly shredded coconut. If possible, try using fresh coconut whenever possible – it makes all the difference in terms of flavor and texture.

4.

Q: How do I reheat leftover coconut pies?
A: To reheat leftover coconut pies, simply place them on a baking sheet lined with parchment paper and bake at 350°F (175°C) until warmed through – usually about 10-15 minutes depending on your oven’s strength.

5.

Q: Can I make this recipe gluten-free by substituting gluten-containing ingredients?
A: To make this recipe gluten-free, substitute gluten-containing ingredients like wheat flour with gluten-free alternatives such as almond flour or rice flour.

Similar Posts