Buttermilk Coconut Pie

This buttermilk coconut pie recipe is a snap to put together, especially if you buy a prepared pie crust (but we’ve got you if you want to make your own pie crust). Whisk together tangy buttermilk, eggs and tender coconut, pour the mixed custard into the pie crust and bake. That’s it! Pie impresses everyone, especially a pie with luxe coconut.

And if you love a good custard or cream pie, after you devour this buttermilk coconut pie, try honey pie or a classic banana cream pie.

Ingredients for Buttermilk Coconut Pie

• Pie crust: Buy or make enough dough for a single-crust pie.
• Sugar: Granulated sugar sweetens the coconut custard.
• Eggs: Large eggs provide richness and binding power.
• Buttermilk: Using tart buttermilk instead of plain milk adds brightness to the pie.
• Butter: Make a richer pie filling with a little unsalted butter. You’ll want to melt it and let it cool before adding it in.
• Flour: All-purpose flour thickens up the custard.
• Vanilla extract: A good vanilla extract adds flavor and aroma.
• Coconut: Sweetened shredded coconut adds the ideal sweetness and texture.

Directions

Step 1: Roll out the pie crust

Preheat the oven to 325°F. On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, then trim to 1/2 inch beyond the rim of the plate and flute the edge. Place the pie plate on a rimmed baking sheet (in case of any overflow).

Step 2: Make the custard and bake

In a large bowl, whisk the sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until smooth. Fold in the coconut, and pour the custard into the crust. Bake the pie until the top is light golden brown and the center is almost set but still a little wobbly, 50 to 60 minutes. Let it cool on a wire rack, then serve it or refrigerate it within two hours.

Buttermilk Coconut Pie Variations

• Make a vanilla cookie crust: Instead of a traditional pie dough crust, make a cookie crust with crushed vanilla cookies. You need 1-1/2 cups of cookie crumbs and 6 tablespoons of melted butter. Combine the two, the press the crust into the bottom and up the sides of your pie plate. Cook the crust at 350° for 10 minutes before adding the filling.
• Decorate it with whipped cream: When the pie is completely cool, use a piping bag to add pretty rosettes of whipped cream.
• Serve it with tropical fruit: Plate slices of pie with slices of mango or this sweet grilled pineapple.

How to Store Buttermilk Coconut Pie

Store leftover coconut buttermilk pie, covered, in the refrigerator for four to five days.

Can you make buttermilk pie with coconut ahead of time?

Custard pies do well in the refrigerator and can be made several day ahead of serving. But they don’t freeze well, as the filling might separate.

Buttermilk Coconut Pie Tips

How do I make a single-crust pie?

The easiest method is to combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt, then cut in 1/2 cup cold butter until crumbly. Gradually add 3 to 5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, then wrap it and refrigerate it for one hour. This detailed pie crust recipe includes helpful photos.

What if the pie crust starts burning before the pie is done?

Use aluminum foil to lightly cover the pie crust edges if they begin to get too dark before your filling has set.

How do I know when the pie is done?

This coconut buttermilk pie recipe is one you don’t want to overcook, as it will crack when cooling. (But who are we kidding, a cracked pie will taste just as delicious as a perfect pie.) Peek at the pie near the end of the baking time. The center should be just barely set, still with a little wobble. Not liquid, just jiggly.