Coconut Pie from North Carolina

Posted on September 27, 2008 by Marilynn and Sheila This recipe came from The Pie Lady from North Carolina who was active in her church and who specialized in truly Southern cakes and pies. This is one of the simplest recipes for a delicious dessert we’ve tried. We will not judge you if you use a premade pie crust, but you may find you have a bit of filling leftover. YIELD: 8 SERVINGS The recipe for Sheila’s Sweet Pie Crust appears on page 248, in Heirloom Cooking.

Coconut Pie from North Carolina
Coconut Pie from North Carolina

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENT:

  • Unbaked 9-inch pie shell

  • 1

    ⁄4 cup butter, softened to room temperature

  • 1

    cup sugar

  • 1

    ⁄3 cup buttermilk

  • 2

    large eggs

  • 1

    ⁄4 teaspoon salt

  • 1

    teaspoon vanilla

  • 1

    ⁄2 package (31⁄2- to 4-oz.) shredded, sweetened coconut

Directions

DIRECTIONS: 1. Place the oven rack in the middle position. Preheat the oven to 350°F. 2. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add buttermilk. Add eggs one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and crust is golden brown. Cool completely on a rack. Store loosely wrapped in wax paper in the refrigerator.

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