Sometimes you just need some carbs. Can I get an ‘Amen’?
This buttermilk coconut pie is one of those old fashioned recipes that your grandma used to make on the farm when everybody wanted a yummy warm dessert straight out of the oven. And all of its ingredients are staples that any farm kitchen wouldn’t be caught without… including buttermilk.
Yes, Buttermilk! Before you get all grossed out on me, let me just say that in the south, buttermilk is liquid gold! Any southern baker worth her salt knows that buttermilk is the secret ingredient to many a delectable baked good. From cornbread to pralines, buttermilk adds a richness that can’t be obtained without it (think buttermilk biscuits and buttermilk pancakes)! And, of course, true salties have been known to pour themselves a tall glass of buttermilk and crumble their cornbread into the glass for a midnight snack.
Honestly, I’ve made my cornbread both with buttermilk and without and there is no comparison. Now, I always use buttermilk. And I use it in pancakes, biscuits, pound cakes… and buttermilk pralines are to die for!
This wonderful pie is basically a custard, with eggs and milk and butter as its base. So here it is…
- 1 cup buttermilk
- 1-1/2 cups sugar
- 1/2 cup baking mix
- (for gluten free version, I used 1/2 c gluten free flour and 1 tsp baking powder)
- 1/3 cup butter, melted
- 3 eggs
- 1 tsp vanilla
- 1/2 cup coconut
- Preheat oven to 350.
- Grease pie plate
- Beat eggs slightly, then whisk ingredients together in bowl.
- Pour into prepared pie plate.
- Bake 40-45 minutes.
- Cool about 10 minutes.
- Enjoy the yumminess!
You might want to go ahead and Pin this photo, so you can locate the recipe when you’re ready to make the pie! —–>>>
Do you have a favorite down-home recipe? Share it with me!
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Have a great weekend!