Desserts
Coconut Buttermilk Pie
Coconut Buttermilk Pie- the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate
- Serves 9
- Prep 12 minutes
- Cook 50 minutes
This is a sweet pie with a little tang from the buttermilk. So, so good.
What Is Buttermilk Pie?
Buttermilk Pie is an easy pie with an egg, sugar, and butter base. It is a custard-style pie that is usually very sweet with a little tang. I love that buttermilk pies are so easy to make with simple ingredients. Try my recipe for Old-Fashioned Buttermilk Pie.
How To Serve
This pie tastes best served chilled with a dollop of fresh whipped cream and maybe a few fresh raspberries, strawberries, or blackberries.
Pie Crust
I love using a refrigerated Pillsbury pie crust for this recipe but you can use a frozen pie crust or a homemade pie crust. For a homemade pie crust, I loe thisFlaky Pie Crust.
There is no need to pre-bake the pie crust.
Substitute For Buttermilk
Mix together 1/2 cup of milk with 1/2 teaspoon of vinegar. Let sit 5 minutes.
More Ways To Use Buttermilk
Buttermilk may not be an ingredient you regularly buy, but there are so many uses for a carton of buttermilk. Here are some ideas-
- Buttermilk Pancakes
- Buttermilk Parmesan Pork Chops
- 3-Ingredient Buttermilk Biscuits
- Buttermilk Cornbread Muffins
- Buttermilk Coleslaw
- Buttermilk Blueberry Pie
Storage
Store in the refrigerator. Will keep for 5 to 7 days.
More Easy Pie Recipes
Recipe
Coconut Buttermilk Pie
Coconut Buttermilk Pie-the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate chips.
- Serves 9
- Prep 12 minutes
- Cook 50 minutes
Ingredients
- 1/2 package refrigerated pie crusts
- 2 cups sweetened shredded coconut
- 1/2 cup salted butter, (melted)
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 4 large eggs, (lightly beaten)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup semi-sweet chocolate chips
- whipped cream for serving, (optional)
Instructions
- 1
Preheat oven to 325 degrees. Fit pie crust into a 9-inch pie pan. Fold edges under and crimp. Refrigerate until needed.
- 2
Place coconut in a nonstick skillet over medium-low heat. Cook until golden, stirring frequently. Let cool.
- 3
In a large bowl, whisk together melted butter, sugar, and all-purpose flour.
- 4
Add eggs, buttermilk, vanilla, and salt and whisk together.
- 5
Stir in toasted coconut and chocolate chips.
- 6
Pour filling into pie crust. Place on a rimmed baking sheet. Bake for 30 minutes. Shield edges with aluminum foil or use a pie shield to keep the crust from getting too brown and bake another 20 to 25 minutes.
- 7
Let cool and then refrigerate for at least 1 hour before serving.
Nutrition
- Calories580 kcal
