By the looks of this decadent dessert, no one will ever guess how easy it is to make Coconut Pie! The recipe I followed is Laura Bush’s Texas Buttermilk Coconut Pie with Whipped Cream. Super super simple and super super sweet! I used salted butter to balance the sweetness a little bit and to bring out the flavor. It was perfect!
Coconut Pie Recipe
Ingredients (8 servings):
- 1 (9 inch) frozen unbaked pie crust
- 2 eggs
- 1 C. granulated sugar
- 1/3 C. buttermilk (or a 1/3 C. measuring cup filled with about 1 tsp. lemon juice and the rest milk. Let sit about 5 minutes until it curdles for a buttermilk substitute)
- 1/4 C. (1/2 stick) of melted salted butter
- 1 tsp. vanilla
- 1/2 C. plus another 1/2 C. sweetened shredded coconut
- about 2 C. whipped cream or whipped topping (I used the kind you spray from a can to make a textured top for the pie)
Instructions:
- Preheat oven to 350 degrees F.
- In a medium bowl, combine eggs, sugar, buttermilk or substitute, melted butter, vanilla, and 1/2 C. of the shredded coconut. Stir together.
- Place the frozen pie crust on a cookie sheet. Pour the mixture into the frozen pie crust and bake in preheated oven 35-40 minutes. (I did 35 minutes and it turned out great).
- Heat a pan to low heat and toast the last 1/2 C. shredded coconut in the pan. Don’t burn it, but let it get to a nice golden color. Set aside.
- Let the pie cool completely. You can refrigerate for a while too. Decorate the top with whipped cream and toasted shredded coconut before serving.
*Inspired by THIS recipe.