Buttermilk Coconut Pie

Whenever she brings it to a picnic or dinner party, everyone raves.  They act like it’s the world’s biggest unsolved mystery and think it must have taken forever to prepare.  Second helpings, and sometimes even thirds, are absolutely necessary.  Her guests cannot wait for the next time she will make it.

She makes it because her grandma always did, as it was her go-to dessert recipe.  It reminds her of potluck dinners in the basement of her Nanny’s Methodist church, where little old southern ladies, dressed in their Sunday best, flocked together to share their most-prized creations—their pies.  My mom makes many pies, but this Buttermilk Coconut Pie, from middle Tennessee, that is so close to her heart but so mysterious to those around her, is her favorite of all.

It’s perfect to bring to people’s houses because, in the words of my mother, “it is so easy to make, but everyone always thinks it’s this great masterpiece!”  When she admits that making this pie is in fact pretty effortless, they think she’s just trying to be modest.  So when you make it and bring it to your next dinner party, you can just keep the secret to yourself and leave your friends in awe!  Unless you’re not a fan of coconut, there is no way a slice of this pie won’t leave you begging for more.

It only takes about 15 fifteen minutes to prepare, and 35 to bake.  And though my mother would love to claim this recipe, credit is actually due to Norma Gammon, who submitted it to the Nolensville United Methodist Church Cookbook in Nolensville, Tennessee

Buttermilk Coconut Pie Recipe

  • ¾ stick margarine or butter
  • 1 ¼ cup sugar
  • 1 tbsp. flour
  • 3 eggs
  • ½ tbsp. vanilla
  • ½ cup buttermilk
  • 1 cup shredded coconut

Melt margarine or butter in large bowl.  Mix together flour and sugar; add to margarine or butter.  Add eggs one at a time, beating well.  Add vanilla, buttermilk, and coconut.  Pour into 9 inch unbaked pie shell.  Bake at 350° for 35 minutes or until filling is set and golden brown.

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