Coconut Buttermilk Pie Recipes

OLD-FASHIONED BUTTERMILK-COCONUT PIE

Steps:

• Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Line pastry with double thickness of foil.
• Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
• In medium saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
• In a medium bowl, beat eggs lightly with a whisk until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut.
• Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning.
• Bake in the 350 degree F oven for 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. Cover and store any remaining pie in the refrigerator within 2 hours. Let chilled pie stand at room temperature for 1 hour before serving. Makes 8 servings.

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

COCONUT BUTTERMILK PIE

Steps:

• 1. Preheat to 350 degrees F. Grease a 9-inch pie pan.
• 2. Put all ingredients in a bowl, except the coconut, and blend for 1 minute with a handheld electric mixer. Pour mixture into prepared pan.Sprinkle coconut on top. Bake for about 50 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
• 3. Remember there is a self made crust. When it has cooled, all you have to do is add a few dollops of whip cream and any fresh fruit. I have added the coconut, if you do not care for the fruit. Enjoy

GRANDMA'S COCONUT PIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

BUTTERMILK COCONUT PIE

Steps:

• Combine the sugar and flour in a large bowl.
• Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
• Mix well.
• Pour mixture into shell.
• Sprinkle with remaining coconut.
• Bake at 325 degrees for 1 hour or until set.

BUTTERMILK-COCONUT PIE

Steps:

• Set oven to 325 degrees (oven rack to bottom position).
• Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
• Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
• In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
• Add in eggs, buttermilk and vanilla; beat until well combined.
• Add/stir in the toasted coconut and chocolate chips.
• Transfer the mixture into prepared pie shell/s.
• Place the pie/s onto a baking sheet to catch any spills.
• Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
• Cool and serve with whipped cream or vanilla ice cream.

OLD-FASHIONED BUTTERMILK-COCONUT PIE RECIPE - (3.6/5)

Steps:

• 1. Let pie crust stand according to package directions. Unroll pie crust; line a 9-inch pie plate with crust. Tuck crust under and flute edges. Do not prick crust. Line crust with double thickness of foil. 2. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack.. Reduce oven to 350 degrees. 3. For filling; In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. 4. In a medium bowl, whisk eggs lightly until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut. 5. Place partially baked pastry shell on oven rack; pour filling into shell. Cover edge of pie with foil to prevent overbrowning. 6. Place in 350 degree oven 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center co0mes out clean. Cool slightly on a wire rack. Cover and store any remaining pie in the refrigerator within 2 hours.

LIME-COCONUT BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F.
• Whisk all ingredients together until well blended.
• Pour into pie shell and place on baking sheet.
• Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
• Remove pie from oven and let cool to room temperature.
• Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.