Description

Coconut Buttermilk Pie is a rich, creamy dessert that perfectly balances sweet coconut flavor with a subtle tangy twist from buttermilk. Baked in a flaky crust, this pie delivers a smooth custard-like texture with bursts of coconut and chocolate in every bite. It’s an easy yet impressive dessert ideal for holidays, gatherings, or a comforting homemade treat.

Ingredients

Scale

1/2 package refrigerated pie crusts
2 cups sweetened shredded coconut
1/2 cup salted butter, melted
1 1/3 cups sugar
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
Pinch of salt
1 cup semi-sweet chocolate chips
Whipped cream (optional, for serving)

Instructions

Preheat oven to 350°F (175°C).
Roll out the pie crust and fit it into a pie dish. Trim excess edges.
In a large bowl, mix melted butter, sugar, and flour until smooth.
Add eggs, buttermilk, vanilla extract, and salt. Stir until well combined.
Fold in shredded coconut and chocolate chips.
Pour the filling into the prepared pie crust.
Bake for 45–50 minutes, or until the center is set and lightly golden.
Remove from oven and allow to cool completely.
Serve with whipped cream if desired.

Notes

Use room-temperature eggs for a smoother filling.
Avoid overbaking to keep the center creamy.
Toasting coconut beforehand adds extra flavor.
Let the pie cool fully for best texture and slicing.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 32 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 95 mg

Keywords: coconut buttermilk pie, coconut pie recipe, easy custard pie, southern dessert, coconut chocolate pie