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Mama’s Buttermilk Coconut Pie

My mama showed me how to make this buttermilk coconut pie about 40 years ago, and her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make it. —Lisa Allen, Joppa, Alabama
  • Total Time
    Prep: 20 min. Bake: 50 min.
  • Makes
    8 servings


  • Pastry for single-crust pie
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • Dash salt
  • 1-1/2 cups sweetened shredded coconut


  • 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.
b>Pastry for single-crust pie (9 inches deep-dish): Combine 1-1/2 cups all-purpose flour and 1/4 teaspoon salt; cut in 2/3 cup cold butter until crumbly. Gradually add 3-6 Tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap tightly and refrigerate 1 hour. It is important not to over-bake this pie or the surface will crack as it cools. The center of the pie will still be slightly wobbly after baking but will set up as it cools.
Nutrition Facts
1 piece: 550 calories, 35g fat (23g saturated fat), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.
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