Ingredients for Buttermilk Coconut Pie
- Deep Dish Pie Shells
- Flaked Coconut
- 1/2 cup (1 stick) unsalted butter, melted
- White Sugar
- Light Brown Sugar
- 1/2 cup all-purpose flour
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon pure vanilla extract
- Semi Sweet Chocolate Chips
- Whipped Cream
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How to Make Buttermilk Coconut Pie
- Preheat oven to 325°F (165°C).
- Toast 1 cup of shredded coconut on a baking sheet for 5-7 minutes, stirring frequently, until golden brown. Set aside to cool.
- Fit unbaked pie crust into a 10-inch deep-dish glass pie plate. Flute edges as desired. (Alternatively, use two 8-inch pie plates).
- Cover the pie shell(s) with plastic wrap and set aside.
- In a large bowl, beat together 1/2 cup (1 stick) melted unsalted butter, 1 cup granulated sugar, 1/2 cup packed light brown sugar, and 1/2 cup all-purpose flour on medium speed until well blended.
- Add 3 large eggs one at a time, beating well after each addition.
- Stir in 1 cup buttermilk and 1 teaspoon pure vanilla extract until fully combined.
- Gently fold in the toasted coconut and 1/2 cup semi-sweet chocolate chips.
- Pour the filling into the prepared pie shell(s).
- Place the pie(s) on a baking sheet to catch any spills.
- Bake for 40-45 minutes, or until the filling is set and the crust is lightly golden brown. Check for doneness with a toothpick inserted near the center – it should come out with just a few moist crumbs attached.
- Let the pie cool completely on a wire rack before serving. Serve chilled with whipped cream or vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
100 g
Sugar
1903g
Fat
760g
Carbs
191g
