Mom's Lemon Custard Pie

Mom's Maple-Apple Pie

Buttermilk Pie

Coconut/Banana Cream Pie

Grandma's Chocolate Meringue Pie

Old-Fashioned Coconut Pie

Mama Arnold's Honey Pie

Grandma's Sour Cream Raisin Pie

Old-Time Buttermilk Pie

Grandma's Lemon Pie

Mom's Custard Pie

Old-Fashioned Coconut Cream Pie

Coconut Cream Pie

Buttermilk Lemon Pie

Coconut Custard Pie

Can't-Miss Coconut Custard Pie

Susie's Dark Chocolate-Coconut Pie

Mom's Citrus Buttermilk Cake

Mom-Mom Bessie's Coconut Molasses Pie

Home Dishes & Beverages Pies Coconut Pies

Mama’s Buttermilk Coconut Pie

Name: Mama's Buttermilk Coconut Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings.
Cuisine: North America, Southern
Ingredients: Dough 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

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Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Updated: Nov. 17, 2023

My mama showed me how to make this pie about 40 years ago, just as 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 this dessert, too. —Lisa Allen, Joppa, Alabama

Mama's Buttermilk Coconut Pie Recipe photo by Taste of Home

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Ingredients

Dough 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

Directions

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, butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until top is light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

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.

Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 550 calories, 35g fat (23g saturated fat), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.

Mama’s Buttermilk Coconut Pie

Ingredients

Directions

Nutrition Facts

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