Easy Coconut Pie
A staple year-round in Texas, this easy Coconut Pie is a foolproof, custard-style dessert featuring a sweet buttermilk filling. Baked in a simple pie crust and finished with fresh whipped cream and toasted coconut, this simple Southern treat tastes almost like a candy bar.
Servings: 8 slices
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
Note: Coconut may be toasted in the oven at 350°F for 3-5 minutes on a baking sheet.
