Back to Lemon Coconut Buttermilk Pie All Reviews for Lemon Coconut Buttermilk Pie - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Lemon Coconut Buttermilk Pie Recipe Summary Servings: 8
Ingredients Ingredient Checklist Sugar Crust 1 coconut 1/2 cup (1 stick) unsalted butter, at room temperature 2 cups sugar 4 large eggs 2/3 cup buttermilk 1 teaspoon pure vanilla extract 2 tablespoons freshly squeezed lemon juice 2 teaspoons freshly grated lemon zest
Gallery Lemon Coconut Buttermilk Pie
Recipe Summary Servings: 8
Gallery
Lemon Coconut Buttermilk Pie
Lemon Coconut Buttermilk Pie
Lemon Coconut Buttermilk Pie
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- Sugar Crust 1 coconut 1/2 cup (1 stick) unsalted butter, at room temperature 2 cups sugar 4 large eggs 2/3 cup buttermilk 1 teaspoon pure vanilla extract 2 tablespoons freshly squeezed lemon juice 2 teaspoons freshly grated lemon zest
Directions
While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.
Reviews (4)
Add Rating & Review 48 Ratings 5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
Reviews (4)
Add Rating & Review 48 Ratings 5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
Add Rating & Review
48 Ratings 5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
48 Ratings 5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
48 Ratings 5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
5 star values: 3 4 star values: 7 3 star values: 25 2 star values: 10 1 star values: 3
Martha Stewart Member Rating: 5 stars 02/26/2018 The picture of this pie is terrible. My pie was tall and fluffy. I used 1lemon that I juiced and Martha Stewart Member Rating: Unrated 01/21/2016 This pie is outrageously good! I agree about using less sugar and more lemon. The first time I made this, I used 3/4 C sugar as suggested in the comments. Second time out, I forgot about that and used 2C sugar as listed. The pie was more to my liking when it wasn't so sweet. The version with 2C sugar gave me a top that was deep brown and crisp/chewy, which I did like. Also, I used Baker's sweetened shredded coconut. Way easier. Martha Stewart Member Rating: Unrated 09/02/2013 Correction to the above review - 3/4 (or just shy of it) cup of regular sugar in the custard. I always cut down on sugar in recipes but 2 cups must be a typo. The last few times I have used 2/3 unsweetened coconut, 1/3 sweetened. Also almost triple the lemon. Fantastic. Martha Stewart Member Rating: Unrated 06/05/2011 Excellent pie but there are problems with the recipe. Forget about baking a coconut - use packaged. In the custard use 3/4 cup of powdered sugar and double the lemon. Wonderful and easy.Martha Stewart Member
Rating: 5 stars 02/26/2018
The picture of this pie is terrible. My pie was tall and fluffy. I used 1lemon that I juiced and
Rating: 5 stars
Rating: Unrated 01/21/2016
This pie is outrageously good! I agree about using less sugar and more lemon. The first time I made this, I used 3/4 C sugar as suggested in the comments. Second time out, I forgot about that and used 2C sugar as listed. The pie was more to my liking when it wasn’t so sweet. The version with 2C sugar gave me a top that was deep brown and crisp/chewy, which I did like. Also, I used Baker’s sweetened shredded coconut. Way easier.
Rating: Unrated
Rating: Unrated 09/02/2013
Correction to the above review - 3/4 (or just shy of it) cup of regular sugar in the custard. I always cut down on sugar in recipes but 2 cups must be a typo. The last few times I have used 2/3 unsweetened coconut, 1/3 sweetened. Also almost triple the lemon. Fantastic.
Rating: Unrated 06/05/2011
Excellent pie but there are problems with the recipe. Forget about baking a coconut - use packaged. In the custard use 3/4 cup of powdered sugar and double the lemon. Wonderful and easy.
All Reviews for Lemon Coconut Buttermilk Pie
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lemon Coconut Buttermilk Pie
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
