Mama’s Buttermilk Coconut Pie

  Desserts

My mama showed me how to make this buttermilk coconut pie about 40 years ago, and 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 it.

Mama’s Buttermilk Coconut Pie

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TOTAL TIME: Prep: 20 min. Bake: 50 min.
YIELD: 8 servings.

Ingredients

  • Pastry 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

Instructions

  • 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, 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.