Coconut Pie from North Carolina

Lynnda Cloutier


This recipe came from The Pie Lady from North Carolina, who was active in her church and who specialized in truly Southern cakes and pies. This is one of the simplest recipes for a delicious dessert. If you use a store bought crust, you make have a little extra filling left over. Whipped cream can be piped in a crisscross pattern on top of pie just before serving. This is a very sweet pie and a little goes a long way.


★★★★★ 4 votes



  • ·
    unbaked 9 inch pie shell
  • ·
    1/4 cup butter, softened to room temperature
  • ·
    1 cup sugar
  • ·
    1/3 cup buttermilk
  • ·
    2 large eggs
  • ·
    1/4 tsp. salt
  • ·
    1 tsp. vanilla
  • ·
    1/2 pkg. (3 1/2 to 4 oz) shredded sweetened coconut

How to Make Coconut Pie from North Carolina


  1. Put oven rack in middle position. Preheat oven to 350.
  2. Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment. Add buttermilk.
  3. Add eggs, one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes or til top is firm and crust is golden brown. Cool completely on rack. Store loosely wrapped in wax paper in the refrigerator. Makes 8 servings

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About Coconut Pie from North Carolina

Course/Dish: Pies

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