Coconut Buttermilk Pie

Coconut Buttermilk pie reminds me of my childhood.
My mom used to bake almost daily. My dad worked in a factory at night and on the farm during the day, so she always packed his lunch, and she made sure that he had something freshly baked packed inside his lunchbox every day.

Cream pies, in general, must have been his favorite type of pie because I remember them the most.
Whether it was a sugar cream pie, butterscotch, or buttermilk pie, My mom baked them so often that she never used a recipe. But, of course, she had every recipe in her head.

For me, Coconut Buttermilk pies are the perfect comfort food; Their texture, richness, and silkiness take me back to a simpler time.

My recipe coconut buttermilk pie is the best that I have tasted. It is rich without being overly sweet. The custard is creamy and accentuates the coconut. One tip that I can offer is, make sure you use unsweetened coconut; if not, your pie will be too sweet.

I hope you make this pie for yourself and your friends, and perhaps you will make it for someone’s lunch because there would be nothing better than finding a piece of coconut buttermilk pie in your lunchbox. Enjoy!

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Coconut Buttermilk Pie

Course Dessert

Cuisine American

Keyword Buttermilk Coconut Pie

Prep Time 10 minutes

Cook Time 35 minutes

Servings 8 slices

Ingredients

• 1 pie crust
• 1 cup sugar
• 3 eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons vanilla  
• 1 1/2 cups unsweetened shredded coconut

Instructions

1. preheat oven to 325°. 

2. Prepare pie plate with pie crust.

3. Place pie plate on a baking sheet.

4. Beat sugar, eggs, buttermilk, melted butter, flour, vanilla, and salt until blended in a large bowl. Stir in coconut. Pour into crust. 

5. Bake until the top is lightly golden brown and the center is almost set. About 50-60 minutes.

6. Cool on a wire rack