Yield
1 (9-inch) pie

Sink your teeth into this flavorful and delicious pie. With it's coastal flare, this creamy delight will be one of your go-to desserts.

How to Make It

Step 1

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

Ratings & Reviews

GraciousHome's Review

mason2009
October 07, 2011
This recipe is very close to an old family recipe I have for Buttermilk Pie that I have always thrown a handful of coconut and choc chips into. It must be baked long enough or it will be runny. The recipe does make more than needed for a 9". Best if you fill to the bottom of the scaloped part of the crust. The top should be browned nicely and only the center should have a slight jiggle. It is a sweet pie, but our family loves it. Best served cold.. Add a spoonful of homemade whipped cream and drizzle with a nice chocolate sauce. Awesome!

mason2009's Review

GraciousHome
March 01, 2011
I made this pie for my mother's birthday. It was horrible - it was so runny and it overflowed in the 9" pie crust. It was also so sweet we had to throw it away. Not sure what happened.