Coconut Buttermilk Pie
A crispy top hides a luscious, old-timey soft coconut and buttermilk filling in my take on this Southern Classic dessert: The Coconut Buttermilk Pie.
Servings: 8 slices
Ingredients
- 1 pie crust homemade if you're capable, but no shame in a refrigerated pre-made -- which is what I used, because I'm horrible at pie crust
- 1 stick butter
- 1 ¼ cups sugar
- ¼ cup flour
- 3 eggs
- 1 teaspoon vanilla
- ¾ cup buttermilk
- 1 cup sweetened coconut flakes
- 1 pinch salt
- either parchment paper and dried beans or foil for par-baking crust
Instructions
- Preheat the oven to 425 degrees.
- Place the crust in a pie pan, fancy up the edges of the crust however you please. Do not poke holes in the crust. Place a piece of parchment paper over the crust, and fill parchment covered crust with dried beans. Alternatively, line the crust with two layers of foil.
- Bake the crust for 8 minutes.
- While the crust is baking, melt the butter in a medium sauce pan.
- Once the butter has melted, add the sugar and the flour to the butter, remove from heat, and stir until combined.
- In a bowl, whisk the eggs. Once the yokes are broken and combined with the whites, add the buttermilk, salt, and vanilla, and whisk until combined.
- Add a dollop ( about 2 tablespoons ) of the butter mixture to the egg mixture, and stir it in with your whisk. Once that dollop is combined, add the rest of the butter mixture to the egg mixture, and stir until smooth.
- Add the coconut, and stir to combine.
- Drop the temperature of your oven down to 350 degrees.
- Remove the parchment paper and beans ( or foil ) from your crust, and fill the crust with the mixture you just made.
- Bake at 350 for 40 minutes.
Notes
If your crust starts to brown too quickly, cover it with a strip of aluminum foil to protect it from browning any more while the rest of the pie bakes.