My sister and I once drove through East Texas on a sweltering July afternoon, windows down and radio playing our favorite gospel hymns. We stopped at a small roadside diner adorned with vintage signs, and Grandma Bush herself sat seated on the porch, chatting with the cook.
Mother said that pie was Mrs. Bush’s favorite—rich, creamy, with just the right amount of coconut crunch. Mother bought us each a slice, and I savored how the tang of buttermilk met that sweet coconut under a clear summer sky.
Years later, on my own front porch in the heat of July, I tried recreating that memory. I melted butter while my grandson helped stir in sugar and eggs, his little hand steadying the bowl. When I poured coconut and buttermilk into the unbaked pie shell, I caught the sweet scent of summer again—the same warmth I felt under those Texas skies.
As the pie baked, the kitchen filled with that buttery coconut aroma, and the whipped cream I’d whip in the afternoon softened into soft peaks. We served it right before dinner on the back porch, sticky fingers and poured lemonade alongside. That afternoon, under our dogwood tree, the same joy of that diner slice returned simple, comforting, and timeless.
Short Description
A classic Texas coconut pie with a tangy buttermilk custard, shredded coconut, and a golden-brown top, finished with whipped cream and toasted coconut for a sunny, Southern treat.
Key Ingredients
- 1 unbaked nine-inch pie shell
- ½ stick (2 tablespoons) melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut (plus ½ cup toasted)
- ⅓ cup buttermilk
- 2 cups whipped cream
- Additional toasted coconut for garnish
Tools Needed
- 9-inch pie dish
- Mixing bowl and whisk
- Measuring cups and spoons
- Dry skillet for toasting coconut
- Pastry brush (optional)
Cooking Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Step 2: Mix Filling
In a bowl, whisk melted butter, sugar, eggs, vanilla, shredded coconut, and buttermilk until smooth and well combined.
Step 3: Bake the Pie
Pour filling into the unbaked pie shell. Bake for 35–40 minutes until the center is set and the top turns lightly golden.
Step 4: Toast Coconut
While the pie bakes, toast remaining coconut in a dry skillet over low heat until golden, stirring frequently. Let cool.
Step 5: Cool and Garnish
Allow pie to cool completely. Before serving, top with whipped cream and sprinkle toasted coconut on top.
Why You’ll Love This Recipe
Creamy Tang: Buttermilk balances the sweetness beautifully
Toasted Texture: Coconut adds warmth and crunch
Southern Comfort: A classic dessert with fresh, nostalgic taste
Easy Prep: Minimal ingredients, straightforward steps
Make-Ahead Friendly: Bake ahead and assemble with whipped cream close to serving
Mistakes to Avoid & Solutions
Runny Center
Solution: Bake until the filling is just firm when gently shaken—avoid underbaking
Burnt Coconut
Solution: Toast on low heat and stir constantly until it’s golden
Soggy Crust
Solution: Ensure oven is preheated and bake for recommended time
Oversweet Whipped Cream
Solution: Taste cream and add sweetener gradually if needed
Pie Shell Soggy Bottom
Solution: Use a pre-baked or well-chilled shell for crispness
Serving and Pairing Suggestions
Serve slices chilled or at room temperature
Pair with iced tea, lemonade, or a mild white wine
Perfect for potluck tables or relaxed family dinners
Add fresh berries or mint sprigs for a bright finish
Storage and Reheating Tips
Store covered in the fridge for up to 4 days
Leftovers taste great chilled—no need for reheating
Freeze slices (without whipped cream) in airtight containers for up to 2 months
Thaw overnight in the refrigerator
FAQs
1. Can I use light coconut?
Yes. It reduces sweetness but keeps texture.
2. Is buttermilk necessary?
It adds tang. You can substitute with milk plus 1 tsp lemon juice.
3. Can I make this gluten-free?
Use a gluten-free pie crust; filing is already gluten-free.
4. How can I make whipped cream from scratch?
Chill your bowl and beat 1 cup heavy cream with 1–2 Tbsp sugar and ½ tsp vanilla until soft peaks form.
5. Can I add nuts?
Yes, chopped pecans or almonds sprinkled on top before serving add extra crunch.
Tips & Tricks
Measure coconut carefully so you get a proper balance
Let pie cool completely for cleaner slices
Toasted coconut can be stored for garnish on future desserts
Use a metal pie dish for a crispier crust
Add a dash of lemon zest to bright flavors
Recipe Variations
Lime-Coconut Twist: Add 1 Tbsp fresh lime zest to filling and garnish
Chocolate Coconut: Melt 2 Tbsp chocolate chips into filling before baking
Tropical Mango: Top with fresh mango slices and serve chilled for summer desserts
Spiced Coconut: Add ½ tsp cinnamon and a pinch of nutmeg to the filling
Final Thoughts
Baking this Texas Buttermilk Coconut Pie brings back that Texas afternoon, warm sunshine on my granddaughter’s face and the shared delight of honest sweetness. The buttermilk custard stays creamy while the coconut-tinged top adds familiar, cozy texture.
Each slice feels like a memory sliced by hand, tucked into our family story. I keep the recipe in the kitchen because it reminds me that simple ingredients can echo the most memorable days. May this pie bring a bit of Texas warmth and family love into your home.
Laura Bush’s Texas Buttermilk Coconut Pie
Print ThisIngredients
- 1 unbaked nine-inch pie shell
- ½ stick (2 tablespoons) melted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup sweetened shredded coconut (plus ½ cup toasted)
- ⅓ cup buttermilk
- 2 cups whipped cream
- Additional toasted coconut for garnish
Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C).
Step 2: Make the Filling
In a bowl, mix melted butter, sugar, eggs, vanilla, coconut, and buttermilk until smooth.
Step 3: Bake the Pie
Pour the mixture into the unbaked pie shell. Bake for 35–40 minutes until the center is set and the top is golden.
Step 4: Toast the Coconut
While the pie bakes, toast the extra coconut in a dry pan over low heat until golden. Let it cool.
Step 5: Cool and Top
Let the pie cool fully. Before serving, add whipped cream and sprinkle with toasted coconut.
