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Buttermilk Coconut Cream Pie

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Ingredients
  Soft butter/Margarine 3⁄4 Cup (12 tbs)
  Sugar 1 Cup (16 tbs)
  Eggs 2
  All purpose flour 1 Tablespoon
  Vanilla extract 1 Tablespoon
  Buttermilk 1 Cup (16 tbs)
  Flaked coconut 1⁄2 Cup (8 tbs)
  9 inch pastry crust 1 , unbaked (For 1 Crust Pie)
Directions

Cream butter until light and fluffy.
Gradually beat in sugar.
Beat in eggs and flour.
Add remaining ingredients except pastry and mix well.
Mixture will be curdled.
Pour into pie pan lined with pastry rolled 1/8 inch thick, and bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (300°F.) and bake for 30 minutes longer, or until firm.
Serve slightly warm or cold.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Baked
Dish: 
Pie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Buttermilk
Preparation Time: 
10 Minutes
Cook Time: 
40 Minutes
Ready In: 
50 Minutes
Servings: 
6

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 577 Calories from Fat 329

% Daily Value*

Total Fat 38 g58.1%

Saturated Fat 20.3 g101.6%

Trans Fat 0 g

Cholesterol 131.5 mg43.8%

Sodium 176.3 mg7.3%

Total Carbohydrates 56 g18.5%

Dietary Fiber 1.2 g4.9%

Sugars 36.6 g

Protein 7 g13.9%

Vitamin A 15.8% Vitamin C 0.18%

Calcium 1.8% Iron 3.7%

*Based on a 2000 Calorie diet

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Buttermilk Coconut Cream Pie Recipe