Are you craving a slice of creamy, dreamy pie that's both comforting and surprisingly refreshing? Then look no further! This Buttermilk Pie recipe with a coconut twist is the perfect answer. It's a delicious homemade dessert, a fantastic addition to your repertoire of easy recipes, and surprisingly simple to make. This recipe offers a delightful blend of classic buttermilk pie tanginess and the subtle sweetness of coconut, creating a truly unique and unforgettable taste experience. Prepare to impress your friends and family with this healthy and delicious dish!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup vegetable shortening, chilled and cubed
- 5-7 tablespoons ice water
For the Filling:
- 1 (14 ounce) can full-fat coconut milk, refrigerated overnight
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions:
Make the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in fats: Cut in the chilled butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add water: Gradually add ice water, one tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill: Form the dough into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
- Roll and bake: On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork. Blind bake for 15 minutes at 375°F (190°C).
Make the Filling:
- Scoop out coconut cream: Carefully scoop out the thick, solidified coconut cream from the top of the refrigerated can of coconut milk, leaving the watery liquid behind.
- Whisk together ingredients: In a large bowl, whisk together the coconut cream, sugar, flour, and salt until smooth.
- Add eggs and vanilla: Whisk in the eggs one at a time, then stir in the vanilla extract.
- Incorporate buttermilk: Gently fold in the buttermilk until just combined. Don't overmix.
- Pour and bake: Pour the filling into the pre-baked pie crust.
- Bake: Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
- Cool: Let the pie cool completely on a wire rack before serving. This allows the filling to set properly and prevents a messy slice.
Tips for the Best Buttermilk Coconut Pie:
- Use full-fat coconut milk: This is crucial for achieving a rich and creamy texture.
- Refrigerate the coconut milk: This helps separate the cream from the water, resulting in a thicker filling.
- Don't overmix the filling: Overmixing can lead to a tough pie.
- Blind baking the crust: This prevents a soggy bottom.
- Let the pie cool completely: This is essential for the filling to set properly.
Variations:
- Add a sprinkle of toasted coconut flakes to the top of the pie before baking for added texture and flavor.
- Use different extracts: Experiment with almond extract or lemon extract for a different flavor profile.
- Add a layer of fresh berries to the top after baking for a beautiful and delicious presentation.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 20-25g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 40-50g
This Buttermilk Pie with Coconut is a wonderful example of delicious dishes you can easily make at home. It's perfect for potlucks, family gatherings, or simply enjoying a slice on a quiet evening. Enjoy this quick dinner dessert, a perfect addition to your collection of best recipes!