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texas-buttermilk-coconut-pie

Laura Bush’s Texas Buttermilk Coconut Pie: A Southern Comfort Classic
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Ingredients Equipment Method Notes

Ingredients
  

  • * 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

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

Method
 

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk melted butter, sugar, eggs, and vanilla extract until smooth.
  3. Stir in shredded coconut and buttermilk until well combined.
  4. Pour filling into unbaked pie shell, spreading evenly.
  5. Bake for 35–40 minutes until set and lightly golden on top.
  6. Cool completely on a wire rack.
  7. Before serving, top with whipped cream and sprinkle toasted coconut.
  8. Slice and enjoy!

Notes

Toast shredded coconut in a dry skillet over medium heat for 3-5 minutes for garnish.
* For extra richness, substitute half the buttermilk with heavy cream.
* Use a gluten-free pie crust to make this dessert gluten-free.