- 1 unbaked 9-inch pie shell (store-bought, or make your own pie dough)
- 1 cup granulated sugar
- 1/3 cup buttermilk
- 1/4 cup (half a stick) unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sweetened shredded coconut
- 1/2 to 1 cup coconut flakes, or extra sweetened shredded coconut, for garnishing
- 2 cups sweetened whipped cream
Tools You’ll Need
- Whisk: Use an all-purpose balloon whisk to make the pie filling.
- Mixing Bowl: A medium to large mixing bowl will work to make this recipe.
- Baking Sheet: It’s easy to toast coconut on a baking sheet for a pretty topping.
Step 1: Prepare the pie filling
Preheat the oven to 350°F. Move a rack one notch below the center of the oven. Whisk together the granulated sugar, buttermilk, melted butter, eggs, and vanilla in a large bowl. Stir in 1/2 cup of sweetened shredded coconut.
Step 2: Pour and bake
Pour the filling into the unbaked pie shell. Place the pan on the lowered rack in the preheated oven, and bake the pie for 35 to 40 minutes—the filling and crust edges should be golden brown. Remove the pie to a cooling rack and let it cool completely.
Step 3: Toast the coconut
Spread the coconut flakes or shredded coconut on a baking sheet. Place it under the broiler in your oven for 30 seconds to one minute, watching closely, until the coconut is lightly browned. This happens fast, so don’t walk away! Remove the pan immediately and let the coconut cool.
Tip: If you haven’t used coconut flakes before, look for them in pouches in the natural foods section of your store, from producers like Bob’s Red Mill and Terrasoul. The large flakes are lightly sweet and look fantastic when toasted and used as a garnish on this pie.
Step 4: Finish the pie
Spread or pipe the whipped cream over the top of the pie, then sprinkle the toasted coconut over the top.
It’s easy to make your own fresh whipped cream.
How to Serve This Coconut Buttermilk Pie
Not only is this pie delicious, but it’s versatile, too. You can serve it right away after topping it with whipped cream and toasted coconut. Or, to make it ahead of time, cover the cooled pie without the whipped cream for up to three days. Add the whipped cream and toasted coconut up to 24 hours before serving. Because this pie filling is made with eggs, it’s important to store any leftover slices in the fridge—they’ll last as long as three days.