Coconut Buttermilk Pie Recipes

Steps:

• Combine the sugar and flour in a large bowl.
• Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
• Mix well.
• Pour mixture into shell.
• Sprinkle with remaining coconut.
• Bake at 325 degrees for 1 hour or until set.

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

Steps:

• Set oven to 325 degrees (oven rack to bottom position).
• Toast the coconut on a baking sheet until golden brown (about 6-8 minutes) stirring a few times; set aside.
• Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate, then flute edges as desired; cover with plastic wrap and set aside.
• In a bowl beat the melted butter with both sugars and flour on medium speed until well blended (about 2 minutes).
• Add in eggs, buttermilk and vanilla; beat until well combined.
• Add/stir in the toasted coconut and chocolate chips.
• Transfer the mixture into prepared pie shell/s.
• Place the pie/s onto a baking sheet to catch any spills.
• Bake for about 40-45 minutes or until JUST set and the crust is baked until light golden brown (you might have to cover the pie top loosley with foil the last 10 minutes of baking to prevent the filling and crust from over browning).
• Cool and serve with whipped cream or vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
• Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C.)
• In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
• Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.
• In a large bowl, mix the eggs with a wire whisk. Whisk flour mixture into eggs, until smooth. Stir in buttermilk, margarine, coconut and pecans. Pour into unbaked pie crusts.
• Bake in preheated oven for 45 minutes. If making a 9 inch deep dish pie, bake for 1 hour.

Steps:

• Mix all ingredients.
• Pour into 2 8-inch unbaked pie shells, or 1 10-inch unbaked pie shell.
• Bake at 325°F for an hour, or until pie is almost set in the middle.
• Cool and serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Roll out pie dough large enough to fit pie dish with just a bit of overhang. Transfer dough to pie dish and gently fit into dish. Trim excess dough hanging over the edge. Fold about 1/2 inch of the edge of the dough to the inside edge of the pie crust to reinforce it. Crimp the edge. Prick the bottom and sides of the crust with a fork about 10 times. Place a sheet of parchment paper gently into the crust and fill with pie weights or dried beans so pie crust doesn't bubble up with you bake it.
• Bake in preheated oven 15 minutes. Remove dish from oven; lift weights from pan with edges of parchment paper. Allow crust to cool completely.
• Place butter in mixing bowl; add sugar. Smear together until completely combined using a spatula, 4 or 5 minutes. Add flour and salt. Mix together until combined. Stir in 3 eggs; mix until slightly blended. Then using a whisk, whisk together until mixture is fairly smooth and creamy.
• Pour in vanilla extract. Add nutmeg, zest of lemon, lemon juice, and buttermilk. Whisk until thoroughly mixed, 2 or 3 minutes. Pour into pie shell.
• Bake in preheated oven until golden brown and just set, 45 to 55 minutes. Pie should have a slight wiggle, but not a soupy "jiggle." Cool to room temperature. Refrigerate until chilled, 1 to 2 hours.

Steps:

• 1. Let pie crust stand according to package directions. Unroll pie crust; line a 9-inch pie plate with crust. Tuck crust under and flute edges. Do not prick crust. Line crust with double thickness of foil. 2. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack.. Reduce oven to 350 degrees. 3. For filling; In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. 4. In a medium bowl, whisk eggs lightly until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut. 5. Place partially baked pastry shell on oven rack; pour filling into shell. Cover edge of pie with foil to prevent overbrowning. 6. Place in 350 degree oven 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center co0mes out clean. Cool slightly on a wire rack. Cover and store any remaining pie in the refrigerator within 2 hours.

Steps:

• While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
• Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
• Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
• Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
• Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
• Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
• Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

Steps:

• Preheat the oven to 300°F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
• Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

Steps:

• Preheat oven to 350 degrees F.
• Whisk all ingredients together until well blended.
• Pour into pie shell and place on baking sheet.
• Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
• Remove pie from oven and let cool to room temperature.
• Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.