Buttermilk Coconut Pecan Pie
Indulge in the irresistible flavors of a classic Southern dessert with this Buttermilk Coconut Pecan Pie. A decadent blend of creamy buttermilk, sweet shredded coconut, and crunchy pecans creates a luscious filling that's perfectly complemented by a flaky, golden pie crust. With a touch of vanilla and a balance of granulated and brown sugar, this pie boasts layers of sweetness and texture in every bite. Easy to prepare and baked to perfection in under an hour, it’s the ultimate dessert for holidays, family gatherings, or any occasion that calls for a show-stopping treat. Serve it chilled or at room temperature, and don’t forget the optional dollop of whipped cream or sprinkle of toasted coconut for an extra special finish!
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Recipe Information
Ingredients
- 1 9-inch Pre-made pie crust
- 4 tablespoons Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Light brown sugar
- 3 pieces Large eggs
- 0.5 cup Buttermilk
- 1 teaspoon Vanilla extract
- 2 tablespoons All-purpose flour
- 0.25 teaspoon Salt
- 0.75 cup Sweetened shredded coconut
- 0.5 cup Chopped pecans
Instructions
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and crimp the edges if desired. Set aside.
In a small saucepan, melt the butter over low heat, then set it aside to cool slightly.
In a mixing bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth.
Add the eggs one at a time, whisking well after each addition.
Stir in the buttermilk and vanilla extract until the mixture is evenly combined.
In a separate bowl, whisk together the flour and salt. Gradually add this to the wet mixture, stirring until smooth.
Fold in the shredded coconut and chopped pecans until they are evenly distributed throughout the filling mixture.
Pour the filling into the prepared pie crust, spreading it out evenly.
Place the pie on the center rack of the preheated oven and bake for 45–50 minutes, or until the filling is set and the top is golden brown. Rotate the pie halfway through baking for even cooking.
Remove the pie from the oven and allow it to cool on a wire rack for at least 1–2 hours before slicing.
Serve the pie at room temperature or chilled. Optionally, garnish with whipped cream or a sprinkle of toasted coconut.
Nutrition Facts
Calories |
3773 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.0 g | 251% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 695 mg | 232% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 498.8 g | 181% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 333.4 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 367 mg | 28% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1008 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
