This easy Coconut Pie features a sweet, custard-like buttermilk filling and a creamy whipped topping. Made with just a few simple ingredients, it is a fool-proof Southern dessert that is perfect for any occasion!
Coconut desserts are highly requested in my house. Adapted from Laura Bush's Buttermilk Coconut Pie, this custard-style baked pie requires no standing over the stove whisking. Topped with whipped cream and toasted coconut, it tastes almost like a candy bar. It is the perfect easy coconut pie fore beginner bakers or anyone needing a sweet treat in a pinch.
Why you'll love this recipe:
- Easy to make! Just whisk, pour, and bake.
- A creamy, sweet custard filling that tastes like a coconut candy bar.
- The perfect simple Southern dessert for all ages!
Ingredients
- Pie Crust: You'll need one standard 9-inch unbaked pie crust for this recipe. This makes a shallower pie, so skip the deep-dish pie crusts and plates. If using a frozen pie crust, thaw it before use.
- Butter: You will need unsalted butter that is melted and slightly cooled.
- Sugar: This recipe uses granulated sugar. I don't recommend substituting anything else.
- Eggs: Room temperature eggs incorporate into the pie better.
- Full-Fat Buttermilk: Borden buttermilk is my go-to. This gives it that tang and texture that is essential to the coconut pie.
- Vanilla Extract: Adds a nice flavor to complement the sweetness and coconut. I have also used Vanilla Bean Paste in this recipe with success.
- Sweetened Coconut Flakes: The filling and the topping both use coconut flakes.
- Topping: Heavy whipping cream and powdered sugar are whipped together to make a creamy topping for this Buttermilk Coconut Pie.
Recipe Testing Notes
- Coconut: I experimented with increasing the amount of shredded coconut in the pie. It was much too sweet, so I recommend following the filling recipe as written.
- Whipped Topping: The filling is rather sweet, so I opted to make the topping very lightly sweetened to balance it out. If you would like a sweeter topping, simply increase the powdered sugar by 1 Tablespoon at a time until your desired sweetness is reached.
- Time Saver: If you are short on time, you can easily substitute Cool Whip for the homemade whipped cream. Some grocery store bakeries, like H-E-B, also sell freshly prepared whipped cream.
How to Make this Easy Buttermilk Coconut Pie
Here is a brief visual guide to making this pie. For full, printable instructions, please scroll down to the recipe card below!
- Mix the Filling: Whisk together the buttermilk, eggs, sugar, butter, and vanilla until smooth, then gently fold in sweetened coconut flakes.
- Fill the Crust: Pour the prepared coconut custard pie filling directly into your unbaked pie crust.
- Bake and Cool: Bake until the top is set and golden colored, then let the pie cool completely.
- Whip the Topping: Beat the heavy whipping cream and powdered sugar until soft, fluffy peaks form.
- Toast the Coconut: Toast the coconut flakes in a dry skillet over medium heat until they are golden.
- Assemble and Serve: Top the chilled pie with whipped cream topping and toasted coconut. Enjoy!
Serving & Storage
Serving: Serve the pie slightly chilled with the whipped topping. It is the perfect dessert for many holidays and events. You will find Coconut Pie available year-round in Texas.
Storage: Store any leftover pie tightly covered in the refrigerator. Best if eaten within 3 days. Because this is a custard-style pie, it does not freeze well, so I do not recommend freezing this pie.
📖 Recipe
Easy Coconut Pie
Ingredients
Pie
- 1 - 9 inch pie crust, unbaked
- ¼ cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- ⅓ cup full-fat buttermilk
- 1 teaspoon vanilla extract
- ½ cup sweetened coconut flakes
For the Topping
- 1 cup heavy whipping cream
- 1 Tablespoon powdered sugar
- ¼ cup coconut flakes, toasted
Instructions
- Preheat: Preheat oven to 350°F.
- Mix filling: In a large mixing bowl whisk together the melted butter, sugar, eggs, buttermilk, and vanilla extract until the mixture reaches a smooth consistency. Gently stir in ½ cup of sweetened coconut flakes.
- Bake: Pour the pie filling into the unbaked pie crust. Bake for 30-35 minutes, or until the top is set and has turned a light golden brown.
- Cool: Remove the pie from the oven and let it cool completely at room temperature. Once cooled, transfer the baked pie to the fridge to chill.
- To prepare topping: Using a stand-mixer fitted with the whisk attachment, beat together the heavy whipping cream and powdered sugar until soft peaks form. Toast coconut in a dry skillet over medium heat, until coconut is lightly golden brown. Immediately remove from heat to prevent burning.
- To assemble pie: Spread the whipped cream topping over the chilled pie and sprinkle with the toasted coconut. Slice and serve.
Notes
I hope y'all enjoy this Coconut Pie recipe! It's always a great idea to have a few easy-to-make dessert recipes in your pocket for events and get-togethers that pop up. This pie was a hit with kids to adults. It was especially enjoyed by those who really love coconut.
Happy Baking!
Alaine
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely. Since it needs to chill before serving, making it the day before your event gives it enough time to set up in the fridge. Wait to add the whipped topping and toasted coconut until right before serving.
Can I freeze buttermilk coconut pie?
I don't recommend freezing it. Custard pies tend to separate and "weep" (become watery), when they thaw.
More recipes you may enjoy:
Alaine says
The pie has an amazing coconut custard filling. No one will believe how easy it is to make!