Laura Bush’s Texas Buttermilk Coconut Pie

Laura Bush’s Texas Buttermilk Coconut Pie: A Southern Comfort Classic

Craving a slice of pure Southern comfort? Laura Bush’s Texas Buttermilk Coconut Pie delivers a creamy, dreamy blend of tangy buttermilk and sweet coconut that will satisfy any sweet tooth. This beloved Southern dessert features a luscious custard filling nestled inside a flaky pie crust, topped with fluffy whipped cream and toasted coconut for the perfect finishing crunch.

Whether you’re making it for a family gathering, holiday feast, or a cozy weekend treat, this buttermilk coconut pie is a guaranteed crowd-pleaser. The blend of rich buttermilk, shredded coconut, and velvety whipped cream creates a flavor and texture harmony that’s simply irresistible.

Why You’ll Love This Texas Buttermilk Coconut Pie

• Classic Southern flavor: A nostalgic dessert featuring buttermilk and coconut
• Simple and elegant: Minimal ingredients, maximum impact
• Perfectly creamy: Silky custard filling with a tender pie shell
• Beautiful presentation: Whipped cream and toasted coconut topping adds texture and visual appeal
• Versatile dessert: Ideal for holidays, potlucks, or anytime you want a slice of Southern hospitality

Ingredients You’ll Need

• 1 unbaked nine-inch pie shell
• ½ stick (4 tablespoons) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sweetened shredded coconut, plus ½ cup toasted coconut for garnish
• ⅓ cup buttermilk
• 2 cups whipped cream (for topping)

Equipment Needed

• 9-inch pie dish (for crust)
• Large mixing bowl
• Whisk or electric mixer
• Measuring cups and spoons
• Oven

Step-by-Step Instructions

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare your unbaked pie shell by placing it in the pie dish.

2. Mix the Filling

In a large mixing bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until the mixture is smooth and creamy.

3. Add Coconut and Buttermilk

Stir in the sweetened shredded coconut and buttermilk until evenly combined, creating a luscious custard-like filling.

4. Pour into Pie Shell

Pour the coconut-buttermilk filling into the unbaked pie shell, spreading it evenly.

5. Bake the Pie

Bake the pie for 35–40 minutes, or until the center is set and the top turns a beautiful light golden color. A knife inserted near the center should come out mostly clean.

6. Cool Completely

Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling lets the filling set perfectly for clean slices.

7. Top with Whipped Cream and Toasted Coconut

Just before serving, generously spread whipped cream over the pie and sprinkle the toasted coconut on top for a delightful crunch and added sweetness.

8. Serve and Enjoy

Slice the pie into wedges and serve as a heavenly Southern dessert that’s sure to impress everyone at your table.

Serving Suggestions

• Pair with fresh berries for a bright contrast
• Serve alongside sweet tea or coffee for a classic Southern experience
• Perfect for holiday dinners, summer barbecues, or anytime you want an elegant, crowd-pleasing dessert

Storage Tips

• Store leftovers covered in the refrigerator for up to 3 days
• For best texture, add whipped cream topping just before serving
• Bring refrigerated pie to room temperature for 20 minutes before slicing

Variations & Tips

• Coconut lovers’ upgrade: Mix some shredded coconut into the whipped cream topping
• Gluten-free option: Use a gluten-free pie crust for a gluten-friendly dessert
• Extra richness: Swap half the buttermilk with heavy cream for a richer custard