Menu
Old-Time Buttermilk Pie Old-Time Buttermilk Pie
Old-Fashioned Coconut Pie Old-Fashioned Coconut Pie
Old-Fashioned Coconut Cream Pie Old-Fashioned Coconut Cream Pie
Buttermilk Pie Buttermilk Pie
Susie's Dark Chocolate-Coconut Pie Susie's Dark Chocolate-Coconut Pie
Mom-Mom Bessie's Coconut Molasses Pie Mom-Mom Bessie's Coconut Molasses Pie
Mom's Lemon Custard Pie Mom's Lemon Custard Pie
Coconut/Banana Cream Pie Coconut/Banana Cream Pie
Mom's Custard Pie Mom's Custard Pie
Coconut Cream Pie Coconut Cream Pie
Mom's Maple-Apple Pie Mom's Maple-Apple Pie
Coconut Custard Pie Coconut Custard Pie
Grandma's Sour Cream Raisin Pie Grandma's Sour Cream Raisin Pie
Buttermilk Lemon Pie Buttermilk Lemon Pie
Can't-Miss Coconut Custard Pie Can't-Miss Coconut Custard Pie
Coconut Pie Coconut Pie
Grandma's Chocolate Meringue Pie Grandma's Chocolate Meringue Pie
Mom's Citrus Buttermilk Cake Mom's Citrus Buttermilk Cake
Grandma's Lemon Pie Grandma's Lemon Pie
Mama Arnold's Honey Pie Mama Arnold's Honey Pie

Mama’s Buttermilk Coconut Pie

3 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

Prep: 20 min. Bake: 50 min.

Makes

8 servings

Updated: Nov. 17, 2023
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
Mama’s Buttermilk Coconut Pie
Mama's Buttermilk Coconut Pie Recipe photo by Taste of Home
Next Recipe

Ingredients

  • Dough for single-crust pie
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup buttermilk
  • 1/2 cup unsalted butter, melted and cooled
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons vanilla extract
  • Dash salt
  • 1-1/2 cups sweetened shredded coconut

Directions

  1. 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.
  2. In a large bowl, beat sugar, eggs, buttermilk, butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until top is light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.
It is important not to over-bake this pie or the surface will crack as it cools. The center of the pie will still be slightly wobbly after baking but will set up as it cools.
Dough for single-crust pie
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 550 calories, 35g fat (23g saturated fat), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.