Coconut-Buttermilk Pie

Coconut-Buttermilk Pie

"We get so many compliments on this pie," Kimberly says.

  • Yield: 1 (9-inch) pie


  • 1/2 none (15-ounce) package refrigerated piecrusts
  • 2 cups flaked coconut
  • 1/2 cup butter, melted
  • 1 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 4 none eggs, well beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate morsels


Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake at 450 for 5 minutes.

Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.

Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.

Stir in toasted coconut and chocolate morsels. Pour filling into prepared piecrust.

Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.


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Coconut-Buttermilk Pie Recipe