Buttermilk Coconut Pies
Creamy coconut buttermilk pies with a rich custard filling and toasted coconut topping, perfect for dessert gatherings and coconut lovers seeking a comforting, sweet treat.
Ingredients
Instructions
- Separate egg yolks from egg whites and freeze the whites for later use.
- Beat the egg yolks until well combined.
- Add sugar to the egg yolks and mix well.
- Stir in the melted margarine and mix thoroughly.
- Add shredded coconut to the mixture and stir to combine.
- Pour in the buttermilk and mix well.
- Pour the custard mixture into the pie shells.
- Preheat the oven to between 325°F and 350°F.
- Bake the pies on the lower rack of the oven for 30 to 45 minutes, until evenly browned on top.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of salt to balance the sweetness. If you run out of buttermilk, you can substitute it with a mixture of milk and vinegar or lemon juice. For a richer taste, use unsalted butter instead of margarine. If you prefer a lighter texture, fold in whipped egg whites just before baking, similar to techniques used in Homemade Southern Pecan Pie.
Serving Suggestions
Serve the buttermilk coconut pies chilled or at room temperature, optionally topped with whipped cream or a scoop of vanilla ice cream for added richness. They pair beautifully with a side of fresh fruit or a light salad, making them a perfect dessert after a hearty meal like Judith Ann'S Potato Casserole.
Storage & Reheating
Once cooled, cover the buttermilk coconut pies with plastic wrap or aluminum foil to prevent them from drying out. They can be stored in the refrigerator for up to 3 days. To reheat, place the pie in a preheated oven at 350°F for about 10-15 minutes until warmed through, ensuring the crust stays crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk Coconut Pies contains roughly 1516 calories, with 13g protein, 134g carbohydrates, and 96g fat. It is an excellent source of vitamin C (49% of the Daily Value), calcium (29% of the Daily Value), and protein (27% of the Daily Value), and a good source of iron and vitamin A. Note that it is relatively high in sodium, at 1069mg per serving (46% 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 fresh coconut instead of frozen?
Yes, you can use fresh shredded coconut. Just ensure it's finely grated for even distribution in the pie. Fresh coconut may offer a more intense flavor and texture, but be mindful of adjusting the moisture levels since fresh coconut can be wetter than frozen.
How do I know when the pies are done baking?
The pies are done when the tops are evenly browned and a knife inserted into the center comes out clean. Keep an eye on them starting around 30 minutes to prevent over-baking, as ovens can vary. If the edges brown too quickly, consider covering them with foil.
Can I make this pie ahead of time?
Absolutely! You can prepare the pies a day in advance. Just bake, cool, and store them in the fridge. For the best texture, it's recommended to serve them within a couple of days, as the crust may soften over time.
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).