This easy Coconut Pie has a sweet, custard-like buttermilk filling and a light whipped topping. Made from a few simple ingredients, it’s a foolproof Southern dessert that’s ideal for family dinners, potlucks, or holidays.
Coconut treats are always popular in my kitchen. Adapted from Laura Bush’s Buttermilk Coconut Pie, this baked custard-style pie doesn’t require constant stirring on the stove. Topped with whipped cream and toasted coconut, it has a flavor that’s almost candy-bar-like. It’s an excellent pick for beginner bakers or anyone who needs a quick, impressive dessert.
Why you’ll love this recipe:
- Simple process: whisk, pour, and bake.
- Creamy, sweet buttermilk custard with coconut in every bite.
- A classic, crowd-pleasing Southern dessert that’s easy to make for any occasion.
Ingredients
- Pie crust: One standard 9-inch unbaked pie crust (not deep-dish). If using a frozen crust, thaw before filling.
- Butter: ¼ cup unsalted butter, melted and slightly cooled.
- Sugar: 1 cup granulated sugar (recommended—do not substitute with other sweeteners).
- Eggs: 2 large eggs at room temperature for best incorporation.
- Full-fat buttermilk: ⅓ cup—gives the filling its tang and custard-like texture.
- Vanilla extract: 1 teaspoon to enhance flavor (vanilla bean paste can be used if preferred).
- Sweetened coconut flakes: ½ cup folded into the filling and more for topping.
- Topping: 1 cup heavy whipping cream whipped with 1 tablespoon powdered sugar, plus ¼ cup toasted coconut for garnish.
Recipe Testing Notes
- Coconut amount: Increasing shredded coconut in the filling made it too sweet—stick to the specified amount for balance.
- Whipped topping: The filling is quite sweet, so a lightly sweetened whipped cream balances it well. Add more powdered sugar to the topping 1 tablespoon at a time if you prefer it sweeter.
- Shortcuts: If you’re pressed for time, store-bought whipped topping (like Cool Whip) works fine. Some grocery bakeries also sell fresh whipped cream.
How to Make this Easy Buttermilk Coconut Pie
Below is a concise visual overview—full step-by-step instructions are listed in the recipe card further down.
- Mix the filling: Whisk melted butter, sugar, eggs, buttermilk, and vanilla until smooth. Fold in ½ cup sweetened coconut flakes.
- Fill the crust: Pour the prepared custard into your unbaked pie crust.
- Bake and cool: Bake at 350°F until the top is set and lightly golden. Cool completely on the counter, then chill in the refrigerator.
- Whip the topping: Beat heavy cream with powdered sugar until soft peaks form.
- Toast the coconut: Toast coconut flakes in a dry skillet over medium heat until golden, watching closely to avoid burning.
- Assemble and serve: Spread whipped cream over the chilled pie, sprinkle with toasted coconut, slice, and enjoy.
Serving & Storage
Serving: Serve slightly chilled with the whipped cream topping. This pie is a staple in Texas and works well for holidays, family meals, and potlucks.
Storage: Cover leftovers and refrigerate; best eaten within 3 days. This custard-style pie does not freeze well, so freezing is not recommended.
📖 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 bowl whisk melted butter, sugar, eggs, buttermilk, and vanilla until smooth. Gently stir in ½ cup sweetened coconut flakes.
- Bake: Pour the filling into the unbaked pie crust. Bake 30–35 minutes, until the top is set and lightly golden.
- Cool: Remove from oven and let cool completely at room temperature. Transfer to the refrigerator to chill.
- Prepare topping: Beat heavy cream and powdered sugar until soft peaks form. Toast coconut in a dry skillet over medium heat until golden; remove immediately to avoid burning.
- Assemble: Spread whipped cream over the chilled pie and sprinkle with toasted coconut. Slice and serve.
Notes
Tip: You can toast coconut in the oven at 350°F for 3–5 minutes on a baking sheet, watching closely so it doesn’t burn.
I hope you enjoy this Coconut Pie—it’s handy to have a few dependable, easy desserts ready for spontaneous get-togethers. This pie is a hit with kids and adults alike, especially anyone who loves coconut.
Happy Baking!
Alaine
Frequently Asked Questions
Can I make this pie ahead of time?
Yes. Because it needs to chill, making the pie the day before your event helps it set up. Add the whipped topping and toasted coconut right before serving for best texture.
Can I freeze buttermilk coconut pie?
Freezing is not recommended. Custard pies can separate and become watery when thawed, which affects texture and flavor.
More recipes you may enjoy:
- Ambrosia Fruit Salad
- Pineapple Cream Cheese Pie
- No-Bake Banana Pudding
- Southern Sweet Potato Casserole
- Coconut Chocolate Chip Cookies
- Banana Bars with Cream Cheese Frosting