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READY IN 1 hr

Grandma's Coconut Pies

Read Reviews (19)

"This recipe makes two 9 inch pies of delicate buttermilk custard with coconut." — Patsy Culbreth

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Original recipe makes 2 - 9 inch pies Change Servings

5 eggs
2 cups white sugar
3/4 cup buttermilk
1/2 cup melted butter

1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts

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Directions

Preheat oven to 350 degrees F (175 degrees C.)
In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
Bake in the preheated oven for 45 to 50 minutes, or until golden brown.

Kitchen-Friendly View

PREP 10 mins
COOK 50 mins
READY IN 1 hr

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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.

—LillyJ

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Most Helpful Critical Review

Nov 22, 2007

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.

—Larry

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23 Ratings

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Apr 28, 2008

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.

—ernesta

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Jan 07, 2004

These coconut pies are delicious! Surprisingly, they do not take mich time at all to prepare! These are great!

—LORAN

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Sep 08, 2009

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.

—Bamba

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Feb 28, 2008

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!

—DIXIE1413

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Apr 20, 2012

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!

—kel7298

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Feb 16, 2010

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.

—VITOMOJO

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Nutrition

Calories
369 kcal
18%

Carbohydrates
45 g
15%

Cholesterol
82 mg
27%

Fat
19.8 g
30%

Fiber
2.6 g
10%

Protein
4.3 g
9%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandma's Coconut Pies

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 369
Calories from Fat: 178

% Daily Value *
Total Fat 19.8g 30 %
Saturated Fat 10.7g 53 %
Cholesterol 82mg 27 %
Sodium 242mg 10 %
Potassium 118mg 3 %
Total Carbohydrates 45g 15 %
Dietary Fiber 2.6g 10 %
Protein 4.3g 9 %
Sugars 32.2g
Vitamin A 5 %
Vitamin C < 1 %
Calcium 3 %
Iron 12 %
Thiamin 10 %
Niacin 13 %
Vitamin B6 2 %
Magnesium 5 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.