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Coconut Buttermilk Pie

Coconut Buttermilk Pie- the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate chips. It turns a wonderful golden color in the oven.

Slice of Buttermilk Coconut Pie topped with whipped cream.

This is a sweet pie with a little tang from the buttermilk. So, so good.

What Is Buttermilk Pie?

Buttermilk Pie is an easy pie with an egg, sugar, and butter base. It is a custard-style pie that is usually very sweet with a little tang. I love that buttermilk pies are so easy to make with simple ingredients. Try my recipe for Old-Fashioned Buttermilk Pie.

How To Serve

This pie tastes best served chilled with a dollop of fresh whipped cream and maybe a few fresh raspberries, strawberries, or blackberries.

Pie Crust

I love using a refrigerated Pillsbury pie crust for this recipe but you can use a frozen pie crust or a homemade pie crust. For a homemade pie crust, I loe this Flaky Pie Crust.

There is no need to pre-bake the pie crust.

Slice of pie on a plate with rest of pie in background.

Substitute For Buttermilk

Mix together 1/2 cup of milk with 1/2 teaspoon of vinegar. Let sit 5 minutes.

More Ways To Use Buttermilk

Buttermilk may not be an ingredient you regularly buy, but there are so many uses for a carton of buttermilk. Here are some ideas-

Recipe Tip

Use a pie shield halfway through the cooking time or shield the pie crust with strips of aluminum foil. This helps prevent the crust from getting too brown.


Store in the refrigerator. Will keep for 5 to 7 days.

Slice of Coconut Buttermilk Pie on plate.

More Easy Pie Recipes

Coconut Buttermilk Pie

Coconut Buttermilk Pie-the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate chips.
PREP: 12 minutes
COOK: 50 minutes
Refrigerate: 1 hour


  • 1/2 package refrigerated pie crusts
  • 2 cups sweetened shredded coconut
  • 1/2 cup salted butter, melted
  • 1 1/3 cups sugar
  • 2 tablespoons all-purpose flour
  • 4 large eggs, lightly beaten
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 1 cup semi-sweet chocolate chips
  • whipped cream for serving, optional


  • Preheat oven to 325 degrees.
    Fit pie crust into a 9-inch pie pan. Fold edges under and crimp.
    Refrigerate until needed.
  • Place coconut in a nonstick skillet over medium-low heat. Cook until golden, stirring frequently. Let cool.
  • In a large bowl, whisk together melted butter, sugar, and all-purpose flour.
  • Add eggs, buttermilk, vanilla, and salt and whisk together.
  • Stir in toasted coconut and chocolate chips.
  • Pour filling into pie crust. Place on a rimmed baking sheet. Bake for 30 minutes. Shield edges with aluminum foil or use a pie shield to keep the crust from getting too brown and bake another 20 to 25 minutes.
  • Let cool and then refrigerate for at least 1 hour before serving.


Calories: 580kcal
Course: Dessert
Cuisine: Southern
Keyword: buttermilk, pie

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