Description
This easy Southern-style coconut pie delivers a rich, custard-like texture with minimal effort. Using pantry staples like buttermilk, eggs, and shredded coconut, this recipe yields a perfectly balanced dessert that features a tender crust and a beautiful golden-brown coconut topping. It is an ideal, stress-free treat for weeknight desserts or weekend brunches, ensuring every bite is moist, flavorful, and satisfying.
Ingredients
1 (9-inch) pie crust
3 large eggs, room temperature
3/4 cup granulated sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup buttermilk
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups sweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C).
Fit the pie crust into a 9-inch pie dish and set aside.
In a large mixing bowl, whisk the eggs and sugar together until well combined and slightly frothy.
Slowly whisk in the melted butter, buttermilk, vanilla extract, and salt until the mixture is smooth.
Fold in the shredded coconut gently until evenly distributed.
Pour the custard filling carefully into the prepared pie crust.
Bake for 45 minutes, or until the custard is set in the center and the top is golden brown.
Remove from the oven and let cool completely on a wire rack before serving.
Notes
Ensure the butter is cooled before mixing to avoid scrambling the eggs. You can substitute whole milk for buttermilk if needed, though buttermilk adds a desirable tang. Add a splash of almond extract if you prefer a nuttier flavor profile.
- Prep Time: 10
- Cook Time: 45
- Category: Baking
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 12g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg