Laura Bush’s Texas Buttermilk Coconut Pie
Southern coconut custard pie with buttermilk, in a flaky crust, topped with whipped cream and toasted coconut. Creamy, nostalgic, and comforting.
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.