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Old-Fashioned Buttermilk-Coconut Pie


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Rate this recipe 3.3/5 (6 Votes)


  • 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


Preparation time 25mins
Cooking time 52mins


Step 1

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.


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