This summer, we gathered on my parents’ front porch to celebrate their 50th anniversary. My mother wore a floral sundress, my father was tinkering with his old radio, and our grown children were chasing the neighbor’s dog across the yard. I noticed a stack of coconut flakes on the counter and thought a light, breezy dessert would balance the hearty barbecue spread. I flipped through a page I clipped from the newspaper weeks ago—Laura Bush’s Texas Buttermilk Coconut Pie.
I melted butter under the shade of the crape myrtle tree while my husband handed me eggs from the basket I filled at the farmers’ market that morning. As I whisked sugar and coconuts into the buttermilk blend, the porch filled with sweet, toasty aromas that danced in the warm breeze.
The pie baked gently inside, keeping watch over the laughter and clinking glasses. When the timer rang, I topped it with whipped cream and toasted coconut just as my niece tugged my sleeve, “Is it ready, Auntie?”
We sliced it warm, and every bite held soft custard sweetness with satisfying coconut crunch. By sunset, the pie had earned more compliments than the speech—proof that simple ingredients, a bit of heat, and a welcoming porch can create something unforgettable.
Short Description
A Southern-style coconut custard pie made with buttermilk and shredded coconut in a flaky crust, topped with whipped cream and toasted coconut—a creamy, nostalgic treat.
Key Ingredients
- 1 unbaked nine-inch pie shell
- ½ stick (4 Tbsp) melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut + ½ cup toasted for garnish
- ⅓ cup buttermilk
- 2 cups whipped cream (for topping)
Tools Needed
- 9-inch pie dish
- Mixing bowl and whisk
- Measuring cups and spoons
- Small skillet for toasting coconut
- Oven and cooling rack
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C). Place the unbaked pie shell on a baking sheet to catch drips.
Step 2: Mix Filling
In a bowl, whisk together melted butter, sugar, eggs, and vanilla until well blended. Stir in shredded coconut and buttermilk until evenly combined. Sensory cue: mixture should be creamy and slightly thick.
Step 3: Pour Into Shell
Pour the coconut-buttermilk filling into the pie shell, smoothing the top with a spatula.
Step 4: Bake Pie
Bake for 35–40 minutes. The center should be set (no wiggle when gently shaken) and the top lightly golden. If crust starts browning too much, tent with foil.
Step 5: Toast Coconut
While pie bakes, toast the extra ½ cup coconut in a dry skillet over low heat, stirring frequently until golden (2–3 minutes). Set aside to cool.
Step 6: Cool & Top
Let pie cool completely on a rack for at least 1 hour. Before serving, spread whipped cream over the top and sprinkle with toasted coconut.
Troubleshooting Tip: If the center jiggles after cooling, bake 5 minutes more, then cool again.
Why You’ll Love This Recipe
Flavor Explosion: Rich custard with gentle tang from buttermilk and sweet coconut crunch
Quick and Easy: One-bowl filling comes together in minutes
Versatile: Great for summer gatherings or cozy brunches
Family-Friendly: A simple dessert that feels elegant and nostalgic
Make-Ahead: Bake ahead and top with cream just before serving
Mistakes to Avoid & Solutions
Gummy Texture:
Issue: Overbeaten eggs make it rubbery.
Solution: Whisk just until combined—don’t overmix.
Soggy Crust:
Issue: Watery filling sinking into crust.
Solution: Bake on a sheet to catch drips, and allow full cooling before slicing.
Burnt Coconut:
Issue: Coconut burns quickly.
Solution: Toast slowly on low heat, stirring constantly.
Undercooked Center:
Issue: Center too jiggly after cooling.
Solution: Bake 5 minutes more and cool thoroughly before topping.
Serving and Pairing Suggestions
Serve buffet-style for casual summer brunch or celebration
Pair with fresh berries or a light fruit salad to balance sweetness
Add a cup of strong coffee or iced tea for a classic Southern feel
Garnish each slice with a mint sprig for freshness
Storage and Reheating Tips
Refrigerate: Cover with plastic wrap after topping with whipped cream; store up to 3 days
Avoid Freezing: Cream topping may separate; freeze only the plain pie without cream
Serve Cold or Room Temp: For best texture and flavor
FAQs
1. Can I use unsweetened coconut?
Yes, just increase sugar by 2 Tbsp for sweetness.
2. Substitute Greek yogurt for buttermilk?
Use ⅓ cup plain Greek yogurt plus 2 Tbsp milk for similar tang.
3. Is a frozen crust okay?
Yes, use a ready-made pie crust and bake as directed.
4. Can I make this dairy-free?
Use plant-based butter, non-dairy milk, and coconut cream instead of whipped cream.
5. How to prevent crust sogginess?
Bake on a sheet pan and fully cool before serving.
Tips & Tricks
Bring buttermilk, eggs, and butter to room temperature before mixing for smoother texture
Melt butter gently so it blends evenly
Use a pie shield or foil around crust edges if browning too quickly
Store toasted coconut in an airtight container to maintain crunch
Slice with a sharp, warm knife dipped in hot water for clean cuts
Recipe Variations
1. Citrus Coconut Cream Pie:
Add 1 tsp lemon or lime zest and swirl coconut into a chilled custard set in the same crust.
2. Chocolate Coconut Delight:
Spread a layer of melted dark chocolate on cooled pie before topping with whipped cream and coconut.
3. Tropical Coconut Mango Pie:
Stir diced mango into whipped cream before topping pie for fruity brightness.
4. Almond-Coconut Version:
Replace coconut with toasted sliced almonds; flavor butter with almond extract.
5. Mini Coconut Tartlets:
Use mini tart shells, bake filling for 20 minutes, and top each with whipped cream swirl and coconut.
Final Thoughts
That pie left my porch filled with soft laughter and sticky fingers, married together by sweet coconut and creamy buttermilk. It felt homey enough to sit through a family chat yet elegant for a celebration. I appreciate recipes like this—minimal fuss but memorable enough to mark a moment.
When my niece asked if she could help next time, I knew it meant more than dessert, it meant carrying on a flavor-filled tradition. This pie will always make a summer Sunday feel like one of the best days.
Laura Bush’s Texas Buttermilk Coconut Pie
Ingredients
- 1 unbaked nine-inch pie shell
- ½ stick 4 Tbsp melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sweetened shredded coconut + ½ cup toasted for garnish
- ⅓ cup buttermilk
- 2 cups whipped cream for topping
Instructions
- Preheat oven to 350°F (175°C). Set the unbaked pie shell on a baking sheet.
- Whisk melted butter, sugar, eggs, and vanilla in a bowl. Stir in coconut and buttermilk until smooth.
- Pour filling into the pie shell and smooth the top.
- Bake 35–40 minutes until the center is set and top is golden. Tent with foil if edges brown too quickly.
- Toast ½ cup coconut in a dry skillet over low heat, stirring until golden. Let cool.
- Cool pie for 1 hour. Top with whipped cream and toasted coconut before serving.
