MAMA'S BUTTERMILK COCONUT PIE
My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. -Lisa Allen, Joppa, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
LEMON COCONUT BUTTERMILK PIE
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
- Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
- Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
- Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
- Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.
OLD-FASHIONED LEMON BUTTERMILK PIE
Steps:
- For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
- Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
- For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.
BUTTERMILK LEMON PIE
Our family tradition is to have a variety of cream pies for Easter dinner dessert. This old-fashioned recipe is always a hit.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim, seal and flute edges; set aside. In a large bowl, combine the sugar, flour and salt. , In a large bowl, beat the buttermilk, eggs, butter, lemon juice, lemon zest and vanilla. Add to sugar mixture; mix well. Pour into crust. Sprinkle with nutmeg., Bake at 400° for 10 minutes. Reduce temperature to 325°; bake 40-45 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 129mg cholesterol, Sodium 402mg sodium, Carbohydrate 45g carbohydrate (29g sugars, Fiber 0 fiber), Protein 7g protein.
BUTTERMILK COCONUT PIE
Make and share this Buttermilk Coconut Pie recipe from Food.com.
Provided by Debster
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 8
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.
LEMON-BUTTERMILK PIE
Steps:
- Whisk 1 1/4 cups granulated sugar,1/4 cup light brown sugar, 2 tablespoons flour and 1/2 teaspoon salt in a bowl. Whisk 1/2 cup room-temperature buttermilk, 4 room-temperature eggs, 6 tablespoons cooled melted butter, the zest and juice of 1 lemon and 1 teaspoon vanilla in a separate bowl; whisk in the sugar mixture. Pour into a 9-inch graham cracker crust and bake at 350 degrees F until golden and just set, about 45 minutes; let cool. Dust with confectioners' sugar.
LEMON COCONUT BUTTERMILK PIE RECIPE - (4/5)
Provided by sandrac-2
Number Of Ingredients 9
Steps:
- 1. While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard. 2. Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle. 3. Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces. 4. Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use. 5. Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 4000• 6. Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut. 7. Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.
LEMON BUTTERMILK PIE
Make and share this Lemon Buttermilk Pie recipe from Food.com.
Provided by Juliesmom
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Cream the butter and sugar together.
- Add the egg yolks one at a time, beating well.
- Add salt, grated lemon peel, lemon juice, and cornstarch; mix well.
- Add buttermilk.
- Beat egg whites until stiff and fold into buttermilk mixture.
- Pour into the unbaked pie shell and bake at 425 degrees F for 10 minutes.
- Reduce heat to 350 degrees F and bake for 30 minutes or until the custard is set.
- Serve warm or cooled.
COCONUT LEMON PIE
An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.
Provided by LoveBakedIn
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, beat eggs.
- Melt the butter and add it to the eggs along with the sugar. Mix well.
- Add lemon juice and coconut to this mixture.
- Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
- Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
- Let cool and serve.
Nutrition Facts : Calories 477.9, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5
UNBELIEVABLE LEMON COCONUT PIE
I have been really wanting to come up with my very own recipe and this is it! I spent a lot of time thinking about flavors that I wanted to try together and settled on these as I hadn't seen them paired very often. The base pie recipe is one I have used before and I just tweaked it to suit my ideas. The crust was the way my family has always made them. It is definately not low calorie, but its worth it! I have made it with the ingredients listed and that is my favorite way but I have also opted for all non fat options where I could and it was still great. It has such a delicious texture to it and it isn't super rich or sweet. I really hope you enjoy it! *don't be discouraged by the number of steps it really is simple to make!* You will have some extra of both the pie filling and the coconut filling but I just put them into glasses for a crustless dessert! Plan to make this well ahead of when you wish to serve it as the pie really firms up the second day better.
Provided by CulinaryExplorer
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Coconut Filling Directions:.
- In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
- Pie Crust Directions:.
- Mix all dry ingredients in a 9-inch pie pan.
- Mix oil and milk together, then add to dry ingredients in pan.
- With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
- With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
- Set aside to cool.
- Pie Directions:.
- Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
- In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
- Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
- Chill until thickened (about 30 minutes).
- Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
- Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
- Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
- Top with remaining Lemon filling until pie is as full as you can get it.
- Sprinkle toasted coconut on top and chill for at least 2 hours before serving.
Nutrition Facts : Calories 552.3, Fat 36.8, SaturatedFat 18.7, Cholesterol 40.3, Sodium 318.8, Carbohydrate 45.6, Fiber 1.6, Sugar 20.4, Protein 10.4
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