Prize Winning Buttermilk-Coconut Pie
A rich, creamy coconut buttermilk pie with a tender crust, combining sweet coconut flavor with a hint of vanilla, perfect for dessert lovers seeking a classic Southern treat.
Ingredients
Instructions
- Combine all ingredients except butter in a mixing bowl.
- Mix well to dissolve the sugar and blend ingredients thoroughly.
- Melt the butter and pour it into the egg mixture while still hot, stirring constantly.
- Pour the mixture into the unbaked pie shell.
- Bake at 400 degrees Fahrenheit until the crust is lightly browned.
- Reduce the oven temperature to 300 degrees Fahrenheit and continue baking until the filling is set, about one hour total.
Tips & Substitutions
For a richer flavor, try using light brown sugar instead of white sugar. If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure the butter is melted but not too hot when adding to the mixture to prevent curdling the eggs. For added texture, consider folding in some chopped nuts.
Serving Suggestions
Serve the buttermilk-coconut pie chilled or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a refreshing contrast, consider serving with sliced fresh fruit or a light salad. This pie is also a great addition to a dessert spread alongside other favorites like Lazy Crazy Chocolate Cake.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the microwave for about 20-30 seconds or in a preheated oven at 350 degrees Fahrenheit for 10-15 minutes. This will help restore some of the pie's original texture.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Winning Buttermilk-Coconut Pie contains roughly 381 calories, with 7g protein, 57g carbohydrates, and 13g fat. It is an excellent source of vitamin C (22% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 952mg per serving (41% 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 be mindful of the overall sugar content in the recipe, as sweetened coconut will add extra sweetness. Adjust the sugar amount accordingly to balance the flavors.
What can I use instead of a pie shell?
If you're looking for an alternative to a traditional pie shell, consider using a graham cracker crust for a different flavor profile. You could also make a crustless version by simply greasing the pie dish and pouring the filling directly into it, which works well for a gluten-free option.
How can I tell when the pie is done baking?
The pie is done when the filling is set and doesn't jiggle in the center. You can test this by gently shaking the pie dish; if the filling appears firm and only slightly moves, it's ready. The crust should also be lightly browned, indicating it has baked properly.
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).