If you’ve been even vaguely tempted to try this Coconut Buttermilk Pie, do it. It’s simple to make and genuinely delicious.
I made a short video for this pie because it felt special and a little playful.
Recently I bought full-fat buttermilk to make homemade ranch for dipping Skinny Valentina Hot Wings. A few days later I had a lot of leftover buttermilk. Since buttermilk isn’t a staple in my kitchen and I wasn’t in the mood to attempt biscuits again, I started brainstorming recipes.
What could I make with all that buttermilk? I rummaged through my cabinets and found a bag of shredded sweetened coconut from the holidays. That reminded me of a restaurant dessert I once had: a buttermilk pie topped with coconut whipped cream. Rather than a fussy version, I wanted something easy, so I mixed coconut into a classic buttermilk filling and kept experimenting until I arrived at this recipe.
I’ve made this pie three times in a month. I kept bringing pies to work so they wouldn’t tempt me at home, and nearly everyone at the office has sampled it.
The pie is sweet without being cloying. Its texture is soft but not wet—drier than a custard with a slight crumble and an overall smooth mouthfeel. The top crisps slightly during baking, adding a pleasant contrast.
Don’t worry if the pie puffs up while baking; it will settle as it cools. Serve it as a dessert or a brunch option, perhaps with fresh berries or pineapple on top.
📖 Recipe
Coconut Buttermilk Pie
Print
Pin
Rate
Ingredients
- 1 pie crust homemade if you can, or a refrigerated pre-made crust
- 1 stick butter
- 1 ¼ cups sugar
- ¼ cup flour
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
- 1 cup sweetened coconut flakes
- 1 pinch salt
- parchment paper and dried beans or foil for par-baking the crust
Instructions
-
Preheat the oven to 425°F (220°C).
-
Place the crust in a pie pan and flute the edges as you like. Do not poke holes in the crust. Cover the crust with parchment paper and fill with dried beans, or line with two layers of foil.
-
Par-bake the crust for 8 minutes.
-
While the crust bakes, melt the butter in a medium saucepan.
-
Remove the pan from heat, then stir in the sugar and flour until combined.
-
In a separate bowl, whisk the eggs until the yolks and whites are combined. Add the buttermilk, salt, and vanilla, and whisk until smooth.
-
Temper the egg mixture by whisking in about 2 tablespoons of the butter-sugar mixture, then add the remaining butter mixture and whisk until smooth.
-
Stir in the coconut until evenly distributed.
-
Reduce the oven temperature to 350°F (175°C).
-
Remove the parchment and beans (or foil) from the crust and pour the filling into the crust.
-
Bake at 350°F for 40 minutes, until the top is set and lightly browned.
Notes
Tried this recipe?Mention @basilandbubbly or tag #basilandbubbly on social media.