Best Old Fashioned Buttermilk Coconut Pie Recipes

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



Old-Fashioned Buttermilk-Coconut Pie Recipe - (3.6/5) image

Provided by D_Walker

Number Of Ingredients 8

1/2 of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)
1/2 cup butter
1 1/4 cups sugar
1/4 cup all-purpose flour
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 cup coconut

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.

OLD-FASHIONED BUTTERMILK-COCONUT PIE



Old-Fashioned Buttermilk-Coconut Pie image

How to make Old-Fashioned Buttermilk-Coconut Pie

Provided by @MakeItYours

Number Of Ingredients 8

1/2 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
1/2 cup butter
1 1/4 cups sugar
1/4 cup all-purpose flour
3 eggs
3/4 cup buttermilk
1 teaspoon vanilla
1 cup flaked coconut

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.

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