"This recipe makes two 9 inch pies of delicate buttermilk custard with coconut." — Patsy Culbreth
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1 (10 ounce) package
2 (9 inch)
unbaked pie crusts
This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.
I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.
i had to bake this 15-20 minutes more because i was waiting for the "golden" color. i used fresh coconut meat and did not shred nor cut them at all. perhaps that was the cause of the extra baking time. anyway, the cake was delicious... especially when chilled... but the "custard" looked a little too much like scrambled eggs. it didn't taste like it, but i couldn't get past the look. sorry, grandma; i'll look for another simple recipe.
These coconut pies are delicious! Surprisingly, they do not take mich time at all to prepare! These are great!
I made this pie for my bake sale, Oh Boy! i wouldn't change a thing. It has become my regular bake sale Item. Thanks Patsy and Grandma. Love Life,People and bless others.
Everyone loves this pie. I get requests for it all the time. The only thing I do different is instead of buttermilk, I use 3/4 milk with 1 tablespoon lemon juice (real please). Let it sit for at least 5 minutes, then mix in. Wonderful!
Incredible! I changed a few things to my own liking, but overall the same (if that makes sense). I pre-baked my pie crusts. (brush frozen pie crust with butter, prick crust to prevent bubble, bake as directed on pkg) I also reduced sugar to 1 1/2 cups, increased vanilla to 1/2 tablespoon, instead of using a whole pkg of coconut, I placed a couple handfuls into the bottom of the baked pie crust, then poured the filling over the top. I baked it for 20 min @ 400, then reduced heat to 350 and baked the remaining time. Perfection!
After years of making these I lost the piece of paper with the recipe on it. This is the only way to make these. I see a lot of recipes that call for flour in the mixture and I shudder to think what that would do to the custardy texture. My husband could not stop eating them.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma's Coconut Pies
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 178
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What's cooking in Portland? Sarah's grandma’s juicy blackberry pie.
It's creamy, it's coconutty, it's perfect. Enjoy.