Best Buttermilk Coconut Pie Recipes

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

BUTTERMILK COCONUT PIE

Steps:

• 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.

LEMON COCONUT BUTTERMILK PIE

Steps:

• While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
• Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
• Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
• Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

BUTTERMILK COCONUT PECAN PIE

Steps:

• Mix all ingredients.
• Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
• Bake at 325°F for an hour, or until pie is almost set in the middle.
• Cool and serve.

BANANA-COCONUT CREAM PIE WITH BUTTERMILK CRUST

Steps:

• In large bowl, beat all-purpose and cake flours, powdered sugar and salt with wire whisk. Cut 1/4 cup butter and the shortening into dry ingredients using pastry cutter or your fingertips until mixture looks like tiny pebbles. Not all butter and shortening pieces have to be same size.
• Sprinkle buttermilk, 1 tablespoon at a time, over dry ingredients and mix until all flour is moistened and dough almost leaves side of bowl. Continue to stir until dough comes together. Knead a few times with your hands just to bring it together. Pat dough into a round and wrap in plastic wrap. Refrigerate dough at least 1 hour.
• Adjust oven rack to middle position. Heat oven to 375°F.
• Spread coconut evenly on ungreased cookie sheet. Toast coconut in oven 8 minutes, stirring occasionally, until golden brown. Pour coconut on plate to cool completely.
• Place chilled dough on lightly floured surface. Roll dough into large circle about 1/8 inch thick and 2 inches larger than upside-down 9-inch pie plate. Place dough in 9-inch glass pie plate. Trim off any excess dough, leaving 1/2-inch overhang. Flute edge of crust. Line dough with piece of buttered foil, buttered side down. Shape foil so all crust is covered with foil. (Foil keeps crust from overbrowning.)
• Bake crust 10 to 12 minutes or until set. Remove foil and bake 10 minutes longer or until dough is lightly browned. Cool to room temperature.
• In 3-quart saucepan, heat 1/2 cup of the toasted coconut, the half-and-half, milk, cream of coconut and granulated sugar to a simmer over medium heat, stirring occasionally (do not boil or mixture may curdle).
• Meanwhile, in medium bowl, beat egg yolks and cornstarch with wire whisk. When milk mixture simmers, use ladle to scoop 1 cup into yolk mixture, beating constantly with wire whisk. Repeat with another cup of milk mixture. Pour egg yolk mixture into simmering cream. Cook 3 to 4 minutes, stirring constantly with rubber spatula, until mixture simmers and thickens. Once thickened, cook 2 minutes longer, stirring constantly.
• Remove custard from heat and stir in 2 tablespoons butter and the vanilla. Cool 10 minutes. Pour half of the custard into cooled pie crust. Sprinkle bananas over custard and top with remaining custard. Smooth top of custard and cover directly with plastic wrap to prevent a tough layer from forming. Refrigerate until filling is cold, at least 2 hours but no more than 24 hours. Before serving, sprinkle with remaining toasted coconut. Store covered in refrigerator.

OLD-FASHIONED BUTTERMILK-COCONUT PIE RECIPE - (3.6/5)

Steps:

• 1. Let pie crust stand according to package directions. Unroll pie crust; line a 9-inch pie plate with crust. Tuck crust under and flute edges. Do not prick crust. Line crust with double thickness of foil. 2. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack.. Reduce oven to 350 degrees. 3. For filling; In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. 4. In a medium bowl, whisk eggs lightly until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut. 5. Place partially baked pastry shell on oven rack; pour filling into shell. Cover edge of pie with foil to prevent overbrowning. 6. Place in 350 degree oven 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center co0mes out clean. Cool slightly on a wire rack. Cover and store any remaining pie in the refrigerator within 2 hours.

LAURA BUSH'S BUTTERMILK COCONUT PIE WITH WHIPPED CREAM RECIPE - (4.1/5)

Steps:

• Heat oven to 350°F. Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell. Bake for 35-40 minutes. In a dry frying pan set at low heat, toast the coconut until it is golden brown. Garnish pie with whipped cream, and sprinkle with toasted coconut.

BUTTERMILK COCONUT CHESS PIE

Steps:

• Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
• Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE

Steps:

• 1. Preheat oven to 350°F.
• 2. Mix together the melted butter, sugar, eggs, vanilla, buttermilk and 1/2 cup shredded coconut . Pour into pie shell.
• 3. Bake at 350° for 40 to 45 minutes or until set.. Let cool.
• 4. Melt 1 Tbsp butter in a skillet. Add remaining 1/2 cup of coconut, and toast over low heat until lightly golden.
• 5. Garnish pie with the whipped cream. (For a lovely presentation, place whipped cream in pastry bag fitted with a star tip, and pipe the whipped cream on the pie surface.)
• 6. Sprinkle the toasted coconut over the whipped cream. Chill until ready to serve.

COCONUT BUTTERMILK PIE

Steps:

• 1. Preheat to 350 degrees F. Grease a 9-inch pie pan.
• 2. Put all ingredients in a bowl, except the coconut, and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan.Sprinkle coconut on top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
• 3. Remember there is a self made crust. When it has cooled, all you have to do is add a few dollops of whip cream and any fresh fruit. I have added the coconut, if you do not care for the fruit. Enjoy

LEMON COCONUT BUTTERMILK PIE RECIPE - (4/5)

Steps:

• 1. While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard. 2. Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle. 3. Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces. 4. Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use. 5. Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 4000• 6. Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut. 7. Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

BUTTERMILK-COCONUT PIE

Steps:

• Set oven to 325 degrees (oven rack to bottom position).
• Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
• Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
• In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
• Add in eggs, buttermilk and vanilla; beat until well combined.
• Add/stir in the toasted coconut and chocolate chips.
• Transfer the mixture into prepared pie shell/s.
• Place the pie/s onto a baking sheet to catch any spills.
• Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
• Cool and serve with whipped cream or vanilla ice cream.

LIME-COCONUT BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F.
• Whisk all ingredients together until well blended.
• Pour into pie shell and place on baking sheet.
• Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
• Remove pie from oven and let cool to room temperature.
• Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.

COCONUT-BUTTERMILK PIE WITH BLACKBERRY CARAMEL

Steps:

• In a food processor, pulse the 1 1/4 cups flour with the 2 teaspoons sugar and 1/4 teaspoon sea salt.
• Add the 1 stick butter and pulse until the mixture resembles coarse meal with some pea-size pieces remaining.
• Drizzle the 3/8 cup buttermilk on top and pulse until the dough just comes together. Turn the dough out onto a work surface, gather up any crumbs and pat the dough into a disk. Wrap in plastic and refrigerate until well chilled, about 1 hour. On a lightly floured work surface, roll out the dough to a 12-inch round, a scant 1/4-inch thick. Ease the dough into a 9-inch glass pie plate. Trim the overhanging dough to 1 inch; fold it under itself and crimp the dough decoratively. Refrigerate the crust until firm, about 30 minutes.
• Preheat the oven to 400°. Line the crust with parchment paper and fill with pie weights or dry beans. Bake the crust in the lower third of the oven for about 20 minutes, until barely set. Remove the parchment paper and pie weights. Cover the edge of the crust with strips of foil and bake for 15 to 20 minutes longer, until the crust is lightly browned. Let cool on a rack. Leave the foil strips on the crust rim.
• Reduce the oven temperature to 325°.
• In a large bowl, whisk the eggs with the 3/4 cup sugar until pale. Add the remaining 1 cup buttermilk, remaining 4 tablespoons butter, coconut milk, remaining 2 tablespoons flour, vanilla seeds, 1 teaspoon vanilla extract, and coconut extract and whisk until smooth, then stir in the shredded coconut. Set the pie plate on a baking sheet. Pour in the custard and bake for 40 to 45 minutes, until set around the edge but slightly jiggly in the center. Transfer to a rack and let the pie cool completely.
• In a small saucepan, combine 1 cup of blackberries with 2 tablespoons of sugar an 1 tablespoon of water. Cook over moderate heat, stirring occasionally, until the berries start to burst. Transfer the berries and any juices to a blender and puree until nearly smooth.
• Transfer the puree to the saucepan and let cool slightly, then whisk in the cream, blackberry liqueur, remaining 1/2 teaspoon vanilla, and a pinch of salt.
• In a medium saucepna, combine the remaining 3/4 cup of sugar with 1/4 cup of water. Cook over moderate heat, swirling the pan and brushing down the side with a wet pastry brush, until the sugar dissolves. Cook, undisturbed, until an amber caramel forms, about 7 minutes.
• Add the blackberry cream (be careful, it may boil vigorously) and simmer, whisking until the caramel is smooth, 1 to 2 minutes.
• Let cool slightly, then stir in the remaining 1 cup of blackberries; let cool to room temperature.
• Garnish the pie with toasted sweetened shredded coconut; cut into wedges and serve with the blackberry caramel.
• MQAKE AHEAD: The coconut-buttermilk pie can be refrigerated for up to 3 days; serve chilled or at room temperature. The blackberry caramel can be refrigerated for up to 3 days. Bring to room temperature before serving.

LIME COCONUT BUTTERMILK PIE

Steps:

• 1. Pre-heat oven to 425 degrees. In a large bowl, combine sugar, flour, and buttermilk. Add beaten eggs. Beat until smooth. Mix in the melted butter, the lime zest and juice, and the coconut. Pour into the pie crust.
• 2. Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake approximately 25 to 30 minutes or until a knife inserted near the center comes out clean. Remove from oven and let cool on a wire rack.

OLD-FASHIONED BUTTERMILK-COCONUT PIE

Steps:

• Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Line pastry with double thickness of foil.
• Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
• In medium saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
• In a medium bowl, beat eggs lightly with a whisk until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut.
• Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning.
• Bake in the 350 degree F oven for 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. Cover and store any remaining pie in the refrigerator within 2 hours. Let chilled pie stand at room temperature for 1 hour before serving. Makes 8 servings.

BANANA-COCONUT CREAM PIE WITH BUTTERMILK CRUST

Steps:

• In large bowl, beat all-purpose and cake flours, powdered sugar and salt with wire whisk. Cut 1/4 cup butter and the shortening into dry ingredients using pastry cutter or your fingertips until mixture looks like tiny pebbles. Not all butter and shortening pieces have to be same size.
• Sprinkle buttermilk, 1 tablespoon at a time, over dry ingredients and mix until all flour is moistened and dough almost leaves side of bowl. Continue to stir until dough comes together. Knead a few times with your hands just to bring it together. Pat dough into a round and wrap in plastic wrap. Refrigerate dough at least 1 hour.
• Adjust oven rack to middle position. Heat oven to 375°F.
• Spread coconut evenly on ungreased cookie sheet. Toast coconut in oven 8 minutes, stirring occasionally, until golden brown. Pour coconut on plate to cool completely.
• Place chilled dough on lightly floured surface. Roll dough into large circle about 1/8 inch thick and 2 inches larger than upside-down 9-inch pie plate. Place dough in 9-inch glass pie plate. Trim off any excess dough, leaving 1/2-inch overhang. Flute edge of crust. Line dough with piece of buttered foil, buttered side down. Shape foil so all crust is covered with foil. (Foil keeps crust from overbrowning.)
• Bake crust 10 to 12 minutes or until set. Remove foil and bake 10 minutes longer or until dough is lightly browned. Cool to room temperature.
• In 3-quart saucepan, heat 1/2 cup of the toasted coconut, the half-and-half, milk, cream of coconut and granulated sugar to a simmer over medium heat, stirring occasionally (do not boil or mixture may curdle).
• Meanwhile, in medium bowl, beat egg yolks and cornstarch with wire whisk. When milk mixture simmers, use ladle to scoop 1 cup into yolk mixture, beating constantly with wire whisk. Repeat with another cup of milk mixture. Pour egg yolk mixture into simmering cream. Cook 3 to 4 minutes, stirring constantly with rubber spatula, until mixture simmers and thickens. Once thickened, cook 2 minutes longer, stirring constantly.
• Remove custard from heat and stir in 2 tablespoons butter and the vanilla. Cool 10 minutes. Pour half of the custard into cooled pie crust. Sprinkle bananas over custard and top with remaining custard. Smooth top of custard and cover directly with plastic wrap to prevent a tough layer from forming. Refrigerate until filling is cold, at least 2 hours but no more than 24 hours. Before serving, sprinkle with remaining toasted coconut. Store covered in refrigerator.

BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 350 degrees. In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.

LAURA BUSH'S TEXAS BUTTERMILK COCONUT PIE W/ WHIPPED CREAM

Steps:

• Mix butter, sugar, eggs, vanill, cocont and buttermilk, and pour into pie shell.
• Bake at 350 for 35-40 minutes
• In a dry frying pan set at low heat, toast the coconut until it is golden brown.
• Garnish pie w/ whipped cream, and sprinkle w/ toasted coconut.