Lime Coconut Buttermilk Pie
Indulge in the creamy, tangy, and tropical flavors of Lime Coconut Buttermilk Pie—a dessert that’s as stunning as it is irresistible. This decadent pie pairs the zesty brightness of fresh lime juice and zest with the rich, velvety texture of buttermilk for a perfectly balanced sweet-tart filling. Shredded sweetened coconut adds a delightful chew and a touch of tropical flair, while a buttery pie crust provides the perfect tender base. Baked until golden and slightly wobbly, this pie is then chilled to perfection, making each slice a refreshing treat. Easy to prepare with a handful of pantry staples, this dessert is ideal for summer gatherings, spring celebrations, or whenever you crave a slice of citrusy comfort. Serve it with whipped cream, toasted coconut, or a sprinkle of lime zest for an unforgettable finish!
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Recipe Information
Ingredients
- 1 piece Pie crust (store-bought or homemade)
- 3 pieces Large eggs
- 1.0 cups Granulated sugar
- 2.0 tablespoons All-purpose flour
- 1.0 cups Unsalted butter (melted and slightly cooled)
- 1.0 cups Buttermilk
- 2.0 teaspoons Lime zest (from about 2 limes)
- 0.25 cups Fresh lime juice
- 0.5 cups Shredded sweetened coconut
- 1.0 teaspoons Vanilla extract
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 350°F (175°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Place the pie shell in the refrigerator to chill while preparing the filling.
In a large mixing bowl, whisk together the eggs and granulated sugar until pale and well combined.
Add the flour to the egg mixture and whisk until no lumps remain.
Gradually whisk in the melted butter, followed by the buttermilk, lime zest, lime juice, shredded coconut, vanilla extract, and salt. Stir until the filling is smooth and well incorporated.
Pour the filling into the chilled pie crust, spreading evenly.
Carefully transfer the pie to the preheated oven and bake for 45-50 minutes, or until the filling is set but slightly wobbly in the center. The top should be lightly golden.
Remove the pie from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 2 hours to chill and set further.
Slice and serve the pie as is, or garnish with additional lime zest, whipped cream, or toasted coconut.
Nutrition Facts
Calories |
511 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 242 mg | 11% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 30.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 115 mg | 2% | |
*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.
