coconut buttermilk pie recipe

Written BySheba G Updated On
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The Best coconut buttermilk pie recipe

I am so excited to share this coconut buttermilk pie recipe with you all. I have been making this pie for years, and it’s always a hit with my family and friends.

The combination of the rich coconut and the tangy buttermilk is absolute perfection. I love that this pie is not only delicious but also has some great health benefits.

The coconut provides a good source of healthy fats, while the buttermilk adds a boost of protein and calcium. This pie is perfect for any occasion, whether it’s a special dinner party or just a casual Tuesday night.

My kids love helping me make the crust from scratch, and they always ask for seconds when it’s done. I’ve even served this pie at family gatherings and potlucks, and it’s always a crowd-pleaser.

The best part is that it’s really easy to make, even for a beginner in the kitchen. Just follow my simple recipe, and you’ll be enjoying a slice of heaven in no time.

Coconut Buttermilk Pie

4.7 from 996 votes

A creamy and rich coconut buttermilk pie with a flaky crust. Perfect for a sweet and tangy dessert.

Prep Time20 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup ice water

For the Coconut Buttermilk Filling

1 1/2 cups sweetened shredded coconut
1/2 cup granulated sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups buttermilk
4 large egg yolks
1 tsp vanilla extract
1/2 cup unsalted butter, melted

For the Topping

1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cold cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4Gradually add ice water, mixing just until the dough comes together.
5Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the edges, leaving about 1/2 inch of overhang.
9Refrigerate the pie crust while preparing the filling.
10Roll out the second disk of dough and refrigerate.
11Preheat the oven to 425°F.
12In a medium saucepan, combine shredded coconut, sugar, cornstarch, and salt.
13Gradually whisk in the buttermilk until smooth.
14Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
15Remove from heat and let it cool slightly.
16In a separate bowl, whisk the egg yolks.
17Slowly pour about 1/2 cup of the hot coconut mixture into the egg yolks, whisking constantly to temper the eggs.
18Pour the egg mixture back into the saucepan with the remaining coconut mixture and cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
19Remove from heat and stir in the vanilla extract and melted butter.
20Let the filling cool to room temperature.
21Pour the cooled coconut filling into the chilled pie crust.
22Roll out the second disk of dough and place it over the filling.
23Trim the edges, leaving about 1/2 inch of overhang.
24Crimp the edges to seal.
25Cut slits in the top crust to allow steam to escape.
26Bake for 40-45 minutes, or until the crust is golden brown.
27If the edges start to brown too quickly, cover them with aluminum foil.
28Remove the pie from the oven and let it cool completely on a wire rack.
29In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
30Spread the whipped cream over the cooled pie.
31Slice and serve.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Sieve
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 16g❤️Cholesterol: 120mg🧂Sodium: 450mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 30g🥩Protein: 7g

📝Notes

Tips: Ensure the pie crust is well-chilled before baking to prevent shrinkage. You can substitute almond milk for buttermilk.

Watch Video Of How Coconut Buttermilk Pie Works

This coconut buttermilk pie recipe is always a good idea for any occasion. Whether you’re hosting a dinner party or just need a delicious dessert for your family, this pie is sure to please.

It’s also perfect for potlucks or family gatherings, as it serves well at room temperature. And don’t worry if you have leftovers – they’ll keep in an airtight container in the refrigerator for up to 3 days.

Simply thaw them at room temperature or reheat them in the oven before serving.

❓ Frequently Asked Questions About Coconut Buttermilk Pie

Q: Can I freeze this pie for later use?

Yes, you can freeze this pie for up to 3 months. Thaw it in the refrigerator or at room temperature before serving.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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