Buttermilk Coconut Custard Pie
Buttermilk Coconut Custard Pie offers a luscious blend of creamy custard, sweet coconut, and a rich buttery crust, making it a delightful dessert for coconut lovers and those seeking a comforting, nostalgic treat. Perfect for family gatherings or special occasions, its golden top beckons with a warm, inviting aroma.
Ingredients
Instructions
- Melt the margarine or butter.
- While the butter is melting, hand beat 6 eggs.
- Add the eggs to the sugar and then add the melted butter.
- Mix the buttermilk well, then add the coconut and vanilla flavoring.
- Pour the mixture into unbaked pie crusts.
- Bake at 350°F for 30 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using unsweetened shredded coconut instead of flaked coconut. If you're short on buttermilk, you can mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes. This recipe can also be made with a pre-made pie crust to save time. Don't skip the step of melting the butter, as it helps incorporate the ingredients smoothly.
Serving Suggestions
Serve the Buttermilk Coconut Custard Pie chilled or at room temperature, garnished with whipped cream or a sprinkle of toasted coconut on top. It pairs beautifully with a refreshing Lemon Cheese Salad for a delightful dessert experience. Consider serving it alongside a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days. To reheat, place individual slices in the microwave for about 15-20 seconds or warm the whole pie gently in a preheated oven at 300°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Coconut Custard Pie contains roughly 1428 calories, with 13g protein, 154g carbohydrates, and 49g fat. It is an excellent source of vitamin C (97% of the Daily Value), dietary fiber (38% of the Daily Value), and potassium (30% of the Daily Value), and a good source of iron. Note that it is relatively high in sodium, at 672mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use sweetened coconut instead of unsweetened?
Yes, you can use sweetened coconut if you prefer a sweeter pie. Just keep in mind that it will increase the overall sweetness of the custard, so you may want to reduce the sugar slightly to balance the flavors.
What type of pie crust works best for this recipe?
A traditional pie crust works well, but you can also use a graham cracker crust for a different texture and flavor. If you opt for a store-bought crust, make sure it's unbaked as this recipe requires the custard to set in an uncooked shell.
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead and stored in the refrigerator. In fact, letting it sit overnight allows the flavors to meld beautifully. Just cover it well to prevent it from drying out.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).