Best Mamas Buttermilk Coconut Pie Recipes

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.

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.

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

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.

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.

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.