Mamas Buttermilk Coconut Pie Recipes

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BUTTERMILK COCONUT PIE



Buttermilk Coconut Pie image

Make and share this Buttermilk Coconut Pie recipe from Food.com.

Provided by Debster

Categories     Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
2 tablespoons all-purpose flour
1/2 cup butter, melted
3 eggs, beaten
1/2 cup buttermilk
1 teaspoon vanilla
3 1/2 ounces flaked coconut, divided
1 unbaked 9-inch pie shell

Steps:

  • Combine the sugar and flour in a large bowl.
  • Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
  • Mix well.
  • Pour mixture into shell.
  • Sprinkle with remaining coconut.
  • Bake at 325 degrees for 1 hour or until set.

OLD-FASHIONED BUTTERMILK-COCONUT PIE



Old-Fashioned Buttermilk-Coconut Pie image

Provided by Midwest Living

Categories     Food

Time 2h32m

Number Of Ingredients 8

½ 15 ounce package rolled refrigerated unbaked pie crust (1 crust)
½ cup butter
1 ¼ cups sugar
¼ cup all-purpose flour
3 eggs
¾ cup buttermilk
1 teaspoon vanilla
1 cup flaked coconut

Steps:

  • Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Line pastry with double thickness of foil.
  • Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350 degrees F.
  • In medium saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.
  • In a medium bowl, beat eggs lightly with a whisk until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut.
  • Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning.
  • Bake in the 350 degree F oven for 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. Cover and store any remaining pie in the refrigerator within 2 hours. Let chilled pie stand at room temperature for 1 hour before serving. Makes 8 servings.

Nutrition Facts : Calories 464 calories, Carbohydrate 55 g, Cholesterol 113 mg, Fat 26 g, Protein 5 g, SaturatedFat 15 g, Sodium 281 mg, Sugar 38 g

MAMA'S BUTTERMILK PIE



Mama's Buttermilk Pie image

This recipe was RUNNER-UP in the Just A Pinch Family Holiday Traditions Recipe Contest! My goodness... what a way to indulge! This has found a place in the top of my comfort food list. As a child I used to eat buttermilk pie at every opportunity... not much has changed! Most folks will tell you that a buttermilk pie like...

Provided by Leah Stacey

Categories     Pies

Time 1h

Number Of Ingredients 8

1 c butter, melted
6 eggs, beaten
2 Tbsp cornstarch
2 c sugar
1 tsp salt
1 c buttermilk
1 tsp vanilla
2 (9in) deep dish unbaked pie shells

Steps:

  • 1. Preheat the oven to 350 degrees.
  • 2. In a medium bowl, whisk together the eggs, buttermilk and vanilla extract.
  • 3. In a large bowl, add salt, corn starch, and sugar.
  • 4. Melt butter in the microwave. Pour the butter on top of dry ingredients. Mix well.
  • 5. Once all this is mixed then pour the egg mixture on top. Stir until all is incorporated.
  • 6. Pour into pie shells evenly. Bake for 50 minutes to 1 hour. Pies will be a little jiggle but not runny when done.
  • 7. *TIP: If you have a pie shield, place it on top of crust about 35 min into cooking. If you don't you can cover the crust with foil to keep it from burning.
  • 8. *TIP: When the pie is done, if the butter looks like it is sitting on top of the pies. Just give it time to rest and it will seep back into the pie. Also placing the pie in the fridge will also help this.

MAMA'S BUTTERMILK COCONUT PIE



Mama's Buttermilk Coconut Pie image

My mama showed me how to make this pie about 40 years ago, just as 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 this dessert, too. -Lisa Allen, Joppa, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 9

Dough 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

Steps:

  • 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., 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.

Nutrition Facts : Calories 550 calories, Fat 35g fat (23g saturated fat), Cholesterol 142mg cholesterol, Sodium 318mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.

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