Coconut Buttermilk Cream Pie Recipe

Name: Coconut Buttermilk Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PECAN COOKIE CRUST; 3.5 ounces lady finger cookies; 2 tablespoons granulated sugar; 1/4 teaspoon kosher salt; 1 1/4 cups pecan halves; 4 tablespoons unsalted butter; BUTTERMILK COCONUT CUSTARD; 3 large eggs; 2/3 cup granulated sugar; 3 tablespoons bleached all-purpose flour; 3/4 cup coconut cream; 2 cups buttermilk; 1 teaspoon vanilla extract; 1 pinch kosher salt; 2 cups flake coconut, unsweetened; 3/4 cup flake coconut, sweetened; DATE CREAM; 1 1/2 cups coconut chips, unsweetened; 1 teaspoon whipped cream stabilizer; 2 cups heavy cream; 4 ounces Medjool dates, pitted

Servings: persons

PECAN COOKIE CRUST
3.5 ounces lady finger cookies
2 tablespoons granulated sugar
1/4 teaspoon kosher salt
1 1/4 cups pecan halves
4 tablespoons unsalted butter
BUTTERMILK COCONUT CUSTARD
3 large eggs
2/3 cup granulated sugar
3 tablespoons bleached all-purpose flour
3/4 cup coconut cream
2 cups buttermilk
1 teaspoon vanilla extract
1 pinch kosher salt
2 cups flake coconut, unsweetened
3/4 cup flake coconut, sweetened
DATE CREAM
1 1/2 cups coconut chips, unsweetened
1 teaspoon whipped cream stabilizer
2 cups heavy cream
4 ounces Medjool dates, pitted

1
["Make the pecan cookie crust:
2
Grind ladyfingers, granulated sugar and kosher salt in food processor until ladyfingers are fine crumbs. Add pecan pieces and pulse until mixture is homogenous. Add melted butter and pulse until incorporated evenly. Pour mixture into 9 or 10 inch pie pan and press into pan to form even crust. Freeze until solid, about 15 minutes. Bake at 375u00b0F for about 12-14 minutes until lightly browned. Cool before filling with custard.", "Make the buttermilk coconut custard filling: In a large bowl, whisk eggs, granulated sugar and flour together. Add coconut cream, buttermilk, vanilla extract and salt and mix thoroughly. Stir in both coconut flakes. Allow to rest for 15 minutes. Pour into cooled pie shell. Bake at 350u00b0F until custard is set, about 30-35 minutes. Cool thoroughly before topping with Date Cream.", "Make the date cream: Place heavy cream, medjool dates and coconut chips into sauce pan and warm to a slight simmer for about 20 minutes. Cream should have slight notes of coconut and be gently sweetened with dates. Pass through chinois and chill cream. Once cream is cool whip to very soft peaks. Mound over top of the pie."]

2311

kcal

Calories

224

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: PECAN COOKIE CRUST, 3.5 ounces lady finger cookies, 2 tablespoons granulated sugar, 1/4 teaspoon kosher salt, and more.

Yes, Coconut Buttermilk Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Buttermilk Cream Pie

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