29 November 2018

Coconut Cream Pie - Buttermilk Crust

Coconut Cream Pie - Buttermilk Crust / www.delightfulrepast.com

Coconut cream pie was my father’s favorite pie, though he called it coconut custard pie. I was missing him a lot the other day so decided to make the pie in his honor. Not sure this pie is strictly a regional thing, but I think of it as Southern because my Southern paternal grandmother made it often and she wasn’t one to ever stray too far from that genre.

It’s not something I order in a restaurant because, too often, it is cloyingly sweet. I use all organic ingredients, including organic unsweetened finely shredded coconut. If you happen to make this with sweetened coconut, be sure to cut back on the sugar. Made exactly according to my recipe, it comes out at 5 teaspoons of sugar per serving, so under my sugar limit.

You know my freezer is my best friend and I like to have a stock of meals and desserts in there for busy days. I wasn't too sure how well this kind of pie would freeze, but I cut two slices and put them in one of my favorite glass storage dishes and popped them in the freezer for a few days. Thawed at room temperature for a few hours, they were as good as new! 


Coconut Cream Pie - Buttermilk Crust / www.delightfulrepast.com

I know there are all sorts of double- and triple-coconut pie recipes out there, made with coconut milk, coconut cream, coconut extract, coconut in the crust, heaps of coconut in the filling and on top. But I call that overkill. What’s more, they are not the coconut custard pie that my grandmother made and my father loved. Can you tell I love family food traditions!

Most of my best childhood memories are food-related. If you don’t have family food traditions, start your own. Your children will thank you someday! 


Coconut Cream Pie - Buttermilk Crust / www.delightfulrepast.com
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Coconut Cream Pie


(Makes one 9-inch/23 cm pie, 8 servings)

The “Buttermilk” Pastry

1/3 cup (2.67 fluid ounces/) milk
1 teaspoon apple cider vinegar
1 1/3 dip-and-sweep cups (15 ounces/425 grams) unbleached all-purpose flour
1/2 teaspoon salt
1/8 teaspoon no-GMO baking powder
1 stick (4 ounces/113 grams) unsalted butter, cold

The Coconut Custard

3 cups (24 fluid ounces/710 ml) milk
2/3 cup (4.67 ounces/132 grams) sugar
1/3 dip-and-sweep cup (1.67 ounces/47 grams) unbleached all-purpose flour
1/4 teaspoon salt
2 large eggs 
3 tablespoons (1.5 ounces/43 grams) unsalted butter, cold
2 teaspoons vanilla extract 
1/8 teaspoon almond extract 
1 cup unsweetened shredded coconut


The Whipped Cream

1 1/2 cups (12 fluid ounces/355 ml) heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract

The Garnish

2 tablespoons unsweetened shredded coconut, toasted



1 In 1-cup glass measure, stir together milk and vinegar; let stand to thicken a bit while proceeding with the pastry. In large bowl, whisk together flour, salt and baking powder. With coarse grater, grate about half of the stick of butter into flour bowl. Cut the remaining butter into 1/2-inch cubes. With fingers, quickly work the grated butter into the flour until it looks like coarse crumbs. Add the cubed butter and work it into the crumbs by flattening the floury cubes between thumb and forefinger. 



2 With a dinner fork, stir in the soured milk a little at a time, using only as much as necessary to form a shaggy dough. If you need additional liquid, just add cold water a teaspoon at a time. Turn dough out onto a square of plastic wrap and flatten slightly into a 5-inch round disk with smooth edges. Refrigerate for 30 to 60 minutes. Save the piece of plastic, you'll be using it again.



3 Very lightly butter a 9-inch glass pie plate; I usually just run the butter wrapper over it. On a lightly floured piece of parchment, roll out disk to a 13-inch circle about 1/8 inch thick. Place pastry in pie plate, being careful to not stretch the dough. Leave a 1-inch overhang of dough. Crimp and flute the edge. (Sometimes you need to chill the pastry a bit before crimping.) Cover loosely with the reserved piece of plastic wrap and place in freezer for 15 minutes. Preheat oven to 425F/220C/Gas7.



4 Fit a square of aluminum foil in the shell and fill with ceramic pie weights (baking beans). Set on a rimmed baking sheet (to catch butter drips). Bake the thoroughly chilled crust for 20 minutes, then remove the foil and pie weights, pop on the pie crust shield and bake for another 10 minutes.

Note: I use two boxes of the ceramic pie weights, and they just fit nicely into a 200-gram tea tin!

5 Remove fully pre-baked pie shell from the oven; let cool completely before filling, at least 30 minutes or hours ahead, whatever suits your schedule.

6 Make filling while pie shell is cooling. In heavy-bottomed 2-quart saucier or saucepan, heat milk just to a simmer. 

7 In 2-quart glass measure or bowl, whisk together sugar, flour and salt. Whisk in eggs until thoroughly combined. Gradually add hot milk, whisking constantly.


8 Pour mixture back into saucier and cook over medium-low heat, stirring constantly until thickened -- just takes a couple minutes, so don't get distracted -- and another minute. (Food safety note: Any mixture with eggs should be cooked until it registers 160F/72C on instant-read thermometer.)

9 Remove from heat. Whisk in cold butter and vanilla and almond extracts until butter is completely melted. Stir in coconut. Let cool at room temperature for 20 minutes before pouring into cooled pie shell. Cover and refrigerate pie for at least 5 hours before piping on whipped cream. Toast the coconut in a small dry skillet, stirring frequently, until just the shade of golden you like; cool completely. Sprinkle over whipped cream.

Note: If you whip the cream right up to the point just before you've gone too far--you really have to slow down the mixer and pay attention--it pipes beautifully and will hold up for days. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. 


Jean

70 comments:

kitty@ Kitty's Kozy Kitchen said...

Hi Jean! Coconut Cream Pie was a favorite of my late beloved hubby's, and I'd love to try your recipe. I've never made a "buttermilk" crust, but it sounds really good. Thank you for sharing your recipe in memory of your dad. Food connects us to those we love, doesn't it? Happy Baking, Jean!

Jean | DelightfulRepast.com said...

Kitty, thank you so much. Do let me know how it turns out for you. It seems every time I cook I feel connected to someone through that food!

Thomas "Sully" Sullivan said...

Go ahead, Sully…confess. Aaaaargh! This is going to ruin my reputation, such as it is, but I hate coconut cream pie – or coconut custard pie, as your father would have it. There are a few (very few) desserts that don’t make my menu. In the case of CCP [note that it’s one “C” shy of the initials for the old Soviet Union (P is R in Russian)]. Also note that coconut embedded in something smooth and sweet, or crusty, messages the tongue as a foreign object. But those early childhood impressions notwithstanding, I just don’t like the collision – or collusion – of sugars. But it does bear a redeeming resemblance to lemon meringue pie! Makes a good coffee table sculpture with no danger that I will nibble away at the art.

Jean | DelightfulRepast.com said...

That's okay, Sully. You can make your food confessions here any time. But I must tell you that when you use finely shredded/grated coconut, untoasted, it blends right into the custard. That's why I don't toast the coconut that goes into the custard as some do. But I understand completely. :-)

ellen b. said...

That is a work of art.

Jean | DelightfulRepast.com said...

Thanks, Ellen. One can really go to town with that 1M piping tip!

Tony Grant said...

I have a couple of child related food memories. My Great Grandmother, she lived until I was 9 years of age, brewed Ginger Beer which she called ,"fire water." And, it was! Phew!! Great for colds, coughs and chest ailments. She also made fudge. I once tried to replicate her recipe for fudge and asked my grandmother for the recipe.I got close but it wasn't as fantastic as my Great Grandmothers. I have never tasted fudge like hers since.My Great Grandmother, as well as being fantastic in the kitchen was a mean bowler, as in cricket. She taught me bowling and batting skills in her back garden. She could serve up a vicious ,"googly." Sorry about the cricketing terms. My own mother was actually pretty rubbish at cooking. It was never her forte.

Jeanie said...

Serious yum. And this one looks SO pretty! Love how you topped and all!

Liz That Skinny Chick Can Bake said...

I am such a huge coconut fan that this could become my new favorite pie! What a nice way to feel closer to your dad—-mine loved German chocolate cake and I think of him whenever I make that cake!

April J Harris said...

I do love family food memories, Jean, and I so enjoyed reading about your memories of your Dad. Coconut Cream Pie is a real favourite, although I can't remember when I last had some. I really like that this recipe freezes, it makes it so much easier to have a treat. Pinning and sharing. Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope you are having a lovely week!

Jean | DelightfulRepast.com said...

Tony, thank you for sharing your family food, and cricket, memories. Wonderful! I had a great grandmother I never met who lived until I was a teenager. We corresponded, though, and I've mentioned her a few times on the blog, such as in my Cream Gravy post. She wasn't a cricketer, though!

Jean | DelightfulRepast.com said...

Jeanie, thank you. Of course, all you have to do is pass the recipe along to your wonderful cooking husband!

Jean | DelightfulRepast.com said...

Thanks, Liz. German chocolate cake--there's that coconut again. We are so blessed to have fathers we remember so fondly!

Jean | DelightfulRepast.com said...

April, thank you so much. And I really appreciate your pinning and sharing my posts!

Louca por porcelana said...

Really mouthwatering!This post is a favorite,Jean...Perfectly sweet!I have lots of food memories and it is so good...Best wishes,my friend!

Jean | DelightfulRepast.com said...

Thank you, Maristella! Yes, I would imagine a woman so fond of beautiful dishes as you are would have good food memories!

The Joy of Home with Martha Ellen said...

Your pie is beautiful, Jean! Coconut pie was my Daddy's favorite as well. I agree certain foods bring home right back to our kitchens. The buttermilk crust sounds interesting. Good to know it freezes well! ♥

Phil in the Kitchen said...

I can honestly say that I've never eaten a coconut cream pie in my life. I must admit that it does sound good and looks truly inviting - just the sort of tradition that's really worth holding on to. After I read this I asked an American friend about coconut cream pie and she looked happy and went into a sort of dream, so I assume that this is definitely an old-time classic. I don't have many food-related childhood memories (well, not good memories anyway) but you've inspired me to try to remember a little more.

Jean | DelightfulRepast.com said...

Thank you, Martha. And I love it when I find another grown woman who still calls her father "Daddy" like I do!

Jean | DelightfulRepast.com said...

Phil, yes, it is an old-time classic, probably started in the South (US). It's a very "homey" pie, often called a "diner classic" here. You definitely need to make this pie and tell me what you think!

Debbie Harris said...

Hi Jean! Your coconut pie recipe looks like one I've searched for over the years,I must give it a try, and I loved that you can freeze it.
My dad would order coconut cream pie only in those restaurant's that he knew made good ole cooked "custard" as your dad said, pie.
Yours really does sound delicious and perfect.
You know...I too was thinking of my dad on the 25th, his birthday, and I made his all time favorite cake (Heavenly Hash) made with dates in remembrance of him.
Food certainly has a connection with our loved ones, doesn't it?
So nice to visit with you~

Jean | DelightfulRepast.com said...

Thank you, Debbie, so nice to visit with *you*! I wonder just how many of us there are who make our dear departed ones' favorites in remembrance of them? I'll have to check out this Heavenly Hash cake--it's a new one on me.

Margaret-whiteangel said...

It certainly looks delicious.

Jean | DelightfulRepast.com said...

Thanks, Margaret. My husband loved it, and he doesn't even like coconut!

Leanne said...

I'm never going to make this (way out of my baking league!) but just looking at it makes me want to try a slice Jean - so you've won me over and if anyone bakes one for Christmas I'll be the first in line with my dessert plate!

Angie Schneider said...

I just adore anything with coconut! The pie crust looks perfect and the coconut custard is absolutely irresistible.

Sylvia said...

Coconut Cream Pie is my favorite also! Ymmy

Jean | DelightfulRepast.com said...

Leanne, thanks! Maybe you could send the link to a baking friend and s/he could make one for you?

Jean | DelightfulRepast.com said...

Thanks, Angie. Mr Delightful is ready for another one, and he doesn't even like coconut!

Jean | DelightfulRepast.com said...

Sylvia, thank you. I'm liking it more all the time.

Karen (Back Road Journal) said...

Memories...yes you brought them back to me as well with your delicious looking pie. My mother made coconut cream pie as well, although see did hers with a meringue topping.

Jean | DelightfulRepast.com said...

Karen, thank you. I like meringue, too. Instead of using 2 eggs, as called for, use 4 yolks in the custard and use the 4 whites for the meringue.

Sandi@ Rose Chintz Cottage said...

Jean, your pie looks fabulous and I have made many of them over the years but never wth a buttermilk crust. I'm intrigued! My maternal grandmother was the best cook and I got my love of baking from her. My guys all have their favourites that I made when they were growing up. With two of them coming home for Christmas as well as the guys here, I already have my menu planned. I love making their treats for them! The funny thing about all this is that my mother hated being in the kitchen so I have obviously taken after my grandmother. I always enjoy coming by and seeing what's been cooking in your kitchen. Have a great weekend!

Jean | DelightfulRepast.com said...

Thanks so much, Sandi. I was the only one of my mother's four children to inherit her love of cooking. It seems sometimes, as in your case, it skips a generation! I'm sure all your guys really appreciate your making their favorite treats.

Quinn said...

This looks absolutely irresistible!
I thought of you the other day, Jean, in relation to our mutual love of the Pyrex 3-cup glass containers, which are the perfect fit for maximum use in my tiny fridge and jam-packed freezer. Have you seen the new Pyrex line with snap lids? Leakproof, they say! I was pretty excited, and decided to buy three on the spot. Imagine my bafflement when I found Pyrex has made a 2-cup and a 4-cup, but not a 3-cup! Why on earth?! I did buy two of the 2-c and one of the 4-c, in case I can never find them again. But I still hope they come out with a 3-cup model!

Jean | DelightfulRepast.com said...

Thanks, Q (H)! I haven't tried any of those snap lids because I don't really need "leakproof." And I'm so used to the exact size and shape of our "fave" that I would only be confused by another! :D Though I really could do with a slightly deeper version so the whipped cream on cream pie wouldn't get squished. Oh well, guess you can't have everything!

Cocoa and Lavender said...

I love coconut custard pie! And, while I am not as concerned about sugar intake as you, I do find most coconut custard/cream pies WAY too sweet. Mark loves this pie, too, so I won’t hsve any arguments from him. But I do have a question... can I get away using actual buttermilk? Have some in the fridge...

Jean | DelightfulRepast.com said...

Thank you, David! Yes, just use 1/3 cup of buttermilk instead of milk and vinegar for the pastry. I think you'll both find this amount of sugar to be plenty. Let me know how it turns out for you.

Cocoa and Lavender said...

Thanks, Jean! I was worried actual buttermilk might be too thick! Will keep you posted!

Jean | DelightfulRepast.com said...

Super, David! Looking forward to it.

Margie said...

I love all things coconut so this is right up my alley. YUM!

Jean | DelightfulRepast.com said...

Thanks, Margie. And all things coconut go so well with tea!

Dee | Grammy's Grid said...

Thank you Jean for linking up with us at the #BloggingGrandmothers End of the Year Link Party 2018! Party ends January 5, links are unlimited so feel free to add more!

Yorkshire mum said...

Wow, this pie looks amazing! I'm definitely going to try it. Thanks so much for sharing the recipe #triumphanttales

Mrs Mummy Harris said...

Oh my god, this sounds amazing!!! I'm tempted to cheat on my diet and make this haha! Thank you for sharing this with us at #TriumphantTales. I hope to see you back next week.

Jean | DelightfulRepast.com said...

Thanks, Dee!

Jean | DelightfulRepast.com said...

Thank you, YorkshireMum! Do let me know how it turns out for you!

Jean | DelightfulRepast.com said...

Thanks, Lianne. BTW, I never "diet." Temporary diets can only ever have temporary results. You should read these two posts: https://www.delightfulrepast.com/2016/09/sugar-toxin-or-treat.html and https://www.delightfulrepast.com/2018/04/intermittent-fasting-168-its-not-just.html

Tarahlynn said...

What a gorgeous pie! Thanks for joining us at the To Grandma's house we go link party, see you next week!

Jean | DelightfulRepast.com said...

Tarah, thank you! I love making old-fashioned pies like my grandma's!

Sue Loncaric said...

Thanks for the recipe Jean it looks delicious and I think I will put it on the Christmas menu.

Jean | DelightfulRepast.com said...

Sue, thank you. I would suggest you make it with the crust I'm posting tomorrow--it's wonderful and even more foolproof!

Brooks said...

Dearest Jean, I can't help but think the simplicity of the custard is what makes it a gem; no overkill as you say. The 'buttermilk' crust has me intrigued as I've not used milk in pie pastry. Additionally, the swirled pillows of whipped cream atop your creation have me smitten. I know it's been a while, but I'm happy to visit here; I see you've been busy sharing scrumptious food!

Kitchen Riffs said...

I haven't had coconut cream pie in ages and ages. This looks like a terrific recipe -- just the right amount of coconut and sugar. Really nice -- thanks.

Jean | DelightfulRepast.com said...

Thanks so much, Brooks! Glad you could stop by! Come back tomorrow for my "final" pie, for a while anyway. Don't know why, but I can't seem to get enough pie lately!

Jean | DelightfulRepast.com said...

Thanks, John. Sounds like it's high time you had some coconut cream pie--you're waaaaayy overdue!

Sylvia Lance said...

Hello Jean, Thank you for linking up with us at the #WednesdayAIMLinkParty . This recipe looks yummy! and the embellished topping really makes for a beautiful presentation. Lovely post! and I will be saving this recipe!

Lucy At Home Blog said...

I love the flavour of coconut, although we don't have it often in our house because hubby is not keen. This dessert looks sooo delicious though! #blogcrush

Jean | DelightfulRepast.com said...

Thank you, Sylvia! I hope you'll enjoy it as much as we do.

Jean | DelightfulRepast.com said...

Lucy, try it out on him anyway. MY husband also thinks he doesn't like coconut, and he LOVES this pie!

Dee | Grammy's Grid said...

Thanks so much Jean for partying with us at the #WednesdayAIMLinkParty and Giveaway! We hope to see you at our next party on Dec-19-2018.

Jean | DelightfulRepast.com said...

Thanks, Dee! I'll be there!

Lowcarb team member said...

Coconut is quite popular:)
This does look very nice.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks, Jan!

Marcelle said...

Wow, now I'm totally craving pie after visiting your page today!!:) Coconut cream pie is one of the best things ever!!

Jean | DelightfulRepast.com said...

Marcelle, thank you so much! Coconut is such a versatile ingredient. I love all things coconut, but especially pie!

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday this week. We have pinned it to our features board and thanks so much for sharing this great post with us!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen! If you like that one, you're bound to like my latest, Banana Cream Pie!

Susan J Meyerott, M.S. said...

Aren't you Miss Service-with-a smile! A regular Jeanny-on-the-spot! I so appreciate your sending me the coconut cream pie recipe so I didn't have to dig around for it. And I concur that I rarely have ordered this pie out as the crust is usually tasteless and the cream too sweet. I think I might like unsweetened toasted coconut! I'll let you know how this experiment
goes. But I certainly have come to trust your recipes!

Jean | DelightfulRepast.com said...

Oh Sue, thank you so much! Which crust are you going to make for it--the buttermilk crust or the one I made for banana cream pie? I'm going to make this with the other crust soon. Let me know how it goes!

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