This is very rich and custard-like with coconut and pecans

Shirley Allen
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the sugar and flour.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

438 calories; 23.9 g total fat; 94 mg cholesterol; 271 mg sodium. 52.5 g carbohydrates; 5.8 g protein; Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/07/2003
A good basic coconut pie recipe...the buttermilk gives it a rich flavor I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site. Read More
(25)

Most helpful critical review

Rating: 2 stars
07/26/2010
I used the 9-inch pie crust it took about an hour and half to cook. I love the custard texture with the crunchy pecans. But it's to sweet for my taste. Read More
(6)
110 Ratings
  • 5 star values: 84
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
07/07/2003
A good basic coconut pie recipe...the buttermilk gives it a rich flavor I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site. Read More
(25)
Rating: 4 stars
07/07/2003
A good basic coconut pie recipe...the buttermilk gives it a rich flavor I think. I made 6 of these in 1 week- 5 were for a church dinner. I used the "Bakers secret pie crust" on this same site. Read More
(25)
Rating: 5 stars
08/20/2003
Wonderful custard flavor! This is one of the most delicious coconut pies I have ever tasted. Its so amazing to me that the coconut and pecans float to the top, while the custard part stays on the bottome. I was afraid it would all blend together! Thanks Shirley. Read More
(24)
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Rating: 5 stars
06/21/2010
"WOW. Did I really make this myself?? Because it tastes like something from a 5-star restaurant"--that is what I thought every time I took a bite. SO EASY yet SO SO SO yummy and unique. I used home-made pie crust and half of the butter and can't imagine it any better. Did I mention this pie is amazing? Read More
(20)
Rating: 5 stars
09/15/2012
I have been making this pie for years with just a few changes and it is always a favorite and highly requested at family gatherings. I add 2 teaspoons vanilla only use 2 cups sugar and up the coconut to 2 cups. I have made with and without pecans and it is great either way. Read More
(16)
Rating: 5 stars
11/27/2012
Freaking awesome. After reading the reviews- here's what I did: added a splash of vanilla and a handful of mini chocolate chips. I only did 2 cups of sugar. The amount of coconut is just right. I cooked it up in 8" pies- set up very nicely after the 45 min cook time. The chocolate chips really add a ton to this pie. My SIL said it reminded her of an Almond Joy bar. What I will do in the future- add even more chocolate chips. I will try a half cup more pecans and maybe try toasting them ligtly before adding them to the mix. They get lost in the coconut and sugar. Read More
(14)
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Rating: 5 stars
11/25/2005
Wow! This pie is going to be replacing my regular coconut pie recipe. It is so simple to put together - just takes a couple of minutes and the flavor is outstanding. I wasn't sure about pecans in a coconut pie but they go great together. I filled 2 regular pie crusts and had a little bit left over so I grabbed my small cast iron skillet and poured the remainder in it and threw it in the oven for about 15 minutes and it was great even without a crust. Read More
(11)
Rating: 5 stars
10/11/2011
This was very good. I did cut the sugar back to 2 cups and will try cutting it to 1-3/4 cups next time as it was still a little too sweet and I'd like the tangy flavor of the buttermilk to be a subtle background note. (Remember the coconut is also sweetened). I also added a teaspoon of vanilla. It was a nice light dessert and I will definitely make it again. I used Trader Joe's frozen pie crusts with this and they were the best pre-made pie crusts I've ever found. Read More
(8)
Rating: 5 stars
07/23/2003
This was awesome! Loved the taste-very rich. Read More
(7)
Rating: 2 stars
07/25/2010
I used the 9-inch pie crust it took about an hour and half to cook. I love the custard texture with the crunchy pecans. But it's to sweet for my taste. Read More
(6)