Buttermilk Coconut Pie

  • Prep Time: 10 mins
  • Total Time: 1 hrs 10 mins
  • Servings: 8
  • About This Recipe

    “Found this recipe in a magazine many years ago. This is the best coconut pie recipe I ever tried.”

    Ingredients

  • 1 1/4 cupssugar
  • 2tablespoonsall-purpose flour
  • 1/2 cupbutter, melted
  • 3eggs, beaten
  • 1/2 cupbuttermilk
  • 1teaspoonvanilla
  • 3 1/2 ouncesflaked coconut, divided
  • 1unbaked 9-inch pie shell
  • Directions

  • Combine the sugar and flour in a large bowl.
  • Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
  • Mix well.
  • Pour mixture into shell.
  • Sprinkle with remaining coconut.
  • Bake at 325 degrees for 1 hour or until set.
  • Reviews

  • “This is very rich and sooo good — and so easy!My father-in-law is visiting & loves coconut pie. During his last visit, I tried making a coconut cream pie. It was one of those recipes that required stirring a concoction over the stove. I stirred for what seemed like an hour and the stuff never did thicken (ARGH)!This was easy to put together & came out perfectly.The coconut mixed in the filling rises to the top during baking and makes a thin, sweet, slightly crisp top.YUMMMMM!”

  • “I love coconut pie, Debster and this recipe is a winner!I prepared this recipe as directed, and used Mean Chef’s recipe for Classic Pie Crust.The combination is perfect! I would not change a thing.Thanks for sharing!”

  • “Delicious! It was so good! I actually changed the recipe just slightly because I don’t like super sweet pies. I followed everything in the directions, except I used a little over 3/4 c sugar and probably a little under 1/4 c flour, and 2 tsp of vanilla. Okay, sorry my ability to follow directions to a T has gone by the way side for some reason. But either way; if you like a less sweet pie, this was great. I got tons of compliments at the party, no one left a crumble on the plate. So thank you Debster!!”

  • “I made this pie for my BH today. I don’t like coconut cream pie as a rule. But the smell was awesome as it was baking and I tried a piece of it. I have to say I think you may have converted me. This pie was great. I made the pie exactly as posted but was not sure how much 3 1/2 oz. of coconut was, so I used 3/4 of a cup. That seemed to be perfect. Thanks for the great recipe. Rita”

  • “I have made my coconut pie for years, and it always gets noticed…..I do think that this is MUCH better than mine, I will be making this many times.Thank you for the great recipe.I did not change a thing!It does not even need whipped cream”

  • “I made this pie for the second time today. It has been great both times.My cousin tasted it and declared it “luscious”. It reminds me of the coconut pie I had in the Bahamas on Harbour Island.Wonderful memories!! Thank you so much.”

  • “WONDERFUL PIE!!! DH took one bite and said “make it this way from now own”. Coconut pie is his favorite and I am so glad you posted this. Thanks a Million!!”

  • “Oh my goodness, this pie was absolutely wonderful!Wanted to make something different for my parents anniversary and this was great!Can’t believe that the hardest part was making a crust.Thanks a lot for this super recipe that I permanently add to my archives.My husband has already requested it for his birthday!:)”

  • “if this is the recipe i think it is i am forever grateful to debster for this website thanks carolynnorris907@msn.com”

  • “i made this today, needed to get rid of extra buttermilk- awesome, and so easy, everyone had seconds, so much for watching calories:)”

  • “6/18 Update: Just made this pie again for my bf for Father’s Day with 3/4 c sugar. Time to abandon this easy recipe – with the 3/4 c sugar renders it virtually tasteless, so you’ve got a choice between way too sweet and no flavor at all. You could try it with just one cup, but it’s time to move on to a better fool-proof recipe.
    6/10: Great texture, beautiful presentation, gorgeous to behold – but oh-so cloyingly, feel-it-in-your back-teeth sweet. I wish I had paid attention to some of the reviews and reduced the sugar to 3/4 c. I’ll make it again as it is my bf’s favorite, but glad he wasn’t around to try this one. I made the crust with Ina’ Garten’s pastry dough recipe in a 9″ tart pan and the entire pie came out picture perfect, but to put it bluntly, if you think Krispy Kreme Donuts are just the right amount of sweet, don’t change the amount of sugar in this pie!”

  • “Very good. The recipe I use calls for grated coconut, which I find much better than with flaked coconut..”

  • “Absolutely fool proof and delicious!”

  • “This is a very easy, very rich pie. I cut the sugar down to alittle over 3/4 cup and it was still a bit sweet for my tastes. I know one reviewer said they put close to 1/4 c flour-DO NOT DO THIS. I have made this pie 3 times and did that one time and it dries out the pie. I am only giving it 4 stars b/c it was a little too sweet for me.”

  • “When I put on my cooking shoes, I burn ’em up!Made for Farm Cooking Tag.”

  • “I had never had a buttermilk pie before, but I had some buttermilk I needed to use up and thought that I would give this a try.It was delicious!It was nothing like my all time favorite pie – coconut cream – but it was so good that I will definitely be making this again.Add to that the fact that it was super simple to make and came out perfectly after following the directions exactly and it is a winner.”

  • “great pie! very easy to put together. great flavor. everyone loved it.5 stars Debster.”

  • “I have baked this pie and all of my family loves it.When I make it now I have to double it up.My sons are grown and want to take a pie home.My husband is diabetic so I made it with 1/2 splenda and 1/2 sugar. MMMMM.good.”

  • “I made this pie for a dinner party.It was truly the best coconut pie I have ever tasted.Very easy to make.”

  • “Yummy!But I am diabetic, so I changed it a bit.For the sugar, I used 1/3 cup of splenda baking mix and 1/2 cup of powdered splenda.Didn’t have any buttermilk, so I made my own with canned milk and vinegar.My baking time was reduced to 45 minutes.Took it to class and nobody could tell I used splenda and they all wanted the recipe.Thanks for posting.”

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