Best 2 Lemon Coconut Buttermilk Pie Recipes

The lemon coconut buttermilk pie is a delectable and refreshing dessert that combines the tanginess of lemon, the sweetness of coconut, and the creaminess of buttermilk. The combination of these flavors creates a perfect balance that tantalizes taste buds and leaves you craving for more. This pie is an ideal treat for any occasion, whether it's a casual family gathering or a special celebration. Its creamy, smooth, and flavorful filling is encased in a flaky, buttery crust that adds texture and richness to the pie. The zesty lemon and creamy coconut flavors complement each other perfectly, while the buttermilk adds a subtle tang that elevates the overall taste of the pie.

Here are our top 2 tried and tested recipes!

LEMON COCONUT BUTTERMILK PIE

Lemon Coconut Buttermilk Pie image

Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Number Of Ingredients 9

Ingredients

Sugar Crust
1 coconut
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2/3 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest

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.

LEMON COCONUT BUTTERMILK PIE RECIPE - (4/5)

LEMON COCONUT BUTTERMILK PIE Recipe - (4/5) image

Provided by sandrac-2

Number Of Ingredients 9

Ingredients

Sugar Crust .
1 coconut \
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups sugar
4 large eggs
2/3 cup buttermilk
1 teaspoon pure vanilla extract
2 tablespoons freshly squeezed lemon juice
2 teaspoons freshly grated lemon zest

Steps:

1. 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. 2. 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. 3. 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. 4. 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. 5. 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 4000• 6. 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. 7. Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

Tips:

For a smoother pie filling, use a blender or food processor to combine the ingredients.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
To prevent the pie crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
Let the pie cool completely before serving. This will help the filling to set and prevent it from being runny.
For a more flavorful pie, use fresh lemon juice and zest. You can also add a teaspoon of vanilla extract to the filling.
Garnish the pie with whipped cream, fresh berries, or a sprinkle of powdered sugar before serving.

Conclusion:

With its creamy, tangy filling and flaky crust, Lemon Coconut Buttermilk Pie is a classic dessert that's perfect for any occasion. Whether you're serving it at a potluck, a family gathering, or just for a sweet treat, this pie is sure to be a hit. So next time you're looking for a delicious and easy-to-make pie, give this recipe a try. You won't be disappointed!