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Grandma's Coconut Pies

Grandma's Coconut Pies

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Patsy Culbreth

Patsy Culbreth

This recipe makes two 9 inch pies of delicate buttermilk custard with coconut.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 369 kcal
  • 18%
  • Fat:
  • 19.8 g
  • 30%
  • Carbs:
  • 45g
  • 15%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 242 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C.)
  2. In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into 2 - 9 inch pie shells.
  3. Bake in the preheated oven for 45 to 50 minutes, or until golden brown.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Larry
14

Larry

11/22/2007

I Made this pie and it looked like a picture when it came out of the oven. After it cooled I decided to try a piece as I had made 3 of them and 1 was going to my brothers for Thanksgiving. Something is very wrong with this Recipe. The sugar content is way way too high. I may try it again but will use less than half of what it calls for in sugar.I think GrandMa didn't like her Daughter inlaw and tried to put the Grand Kids into a sugar rush.

LillyJ
9

LillyJ

7/22/2004

This is a recipe I got from a friend of the family years ago. I had lost it and was glad to find it here. My recipe had two small differences. I didn't see that they changed the taste THAT much, I just don't like a lot of eggs. The two differences are: is I use 4 eggs, instead of 5, and I mix two tablespoons of flour with the sugar. This is a great easy recipe. Thanks for posting.

kel7298
8

kel7298

4/20/2012

Incredible! I changed a few things to my own liking, but overall the same (if that makes sense). I pre-baked my pie crusts. (brush frozen pie crust with butter, prick crust to prevent bubble, bake as directed on pkg) I also reduced sugar to 1 1/2 cups, increased vanilla to 1/2 tablespoon, instead of using a whole pkg of coconut, I placed a couple handfuls into the bottom of the baked pie crust, then poured the filling over the top. I baked it for 20 min @ 400, then reduced heat to 350 and baked the remaining time. Perfection!

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