Indulge in the Sweetness of Southern Coconut Pie
Ah, the smell of freshly baked coconut pie! Nothing beats the taste of homemade southern-style pies, especially when it comes to Miss Caroline’s Southern Coconut Pie Recipe. I am thrilled to share this old fashioned recipe with you today, passed down by our beloved Miss Caroline from her grandmother’s kitchen.
This creamy dessert recipe is as classic and timeless as they come. One bite into this pie and you will be transported back in time to your grandma’s kitchen. The smell of buttery crust, the smoothness of the coconut cream filling, and the delightful addition of a fluffy meringue topping are sure to take your taste buds on a joyride.
What sets this recipe apart is its ability to cater to everyone’s tastes. Whether you’re a fan of crunchy or soft textures, sweet or tangy notes, this recipe has got it all. It is perfect for any occasion – a lazy weekend brunch, a family gathering, Thanksgiving dinner, or simply as an after-dinner indulgence.
So let me guide you through this amazing recipe and reveal all of Miss Caroline’s secrets for creating the perfect Southern Coconut Pie. Trust me, once you try it, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
Listen up, folks, because I have an old-fashioned southern coconut pie recipe that is going to blow your socks off. It’s time to turn up the heat and get started in the kitchen, because this recipe is guaranteed to take you on a journey of flavors.
You’ll love this recipe for so many reasons. First off, it’s made with real-deal ingredients like fresh eggs, creamy buttermilk, shredded coconut, and rich vanilla. None of those imitation flavors or processed junk here – we’re all about quality.
The filling is the perfect combination of sweet and creamy – think about a custard-like consistency with that irresistible coconut flavor. And let’s not forget about the buttery pie crust that perfectly complements the coconut cream filling. It’s a match made in heaven.
Now, if you’re like me, then you appreciate a dessert that can wow a crowd. And let me tell you, this southern coconut pie does just that. It’s the perfect addition to any potluck, family gathering, or holiday celebration. I guarantee that once people taste this pie they will be asking you for the recipe (you can either share it or keep it all to yourself- no judgment here).
This recipe also offers versatility with modifications such as a meringue topping or adding caramel drizzle on top of the meringue which makes it perfect for virtually any occasion.
In summary, if you want to transport yourself back to a warm summer day in the South with every bite or impress your toughest critics with an unforgettable dessert- look no further than Miss Caroline’s Southern Coconut Pie Recipe.
Ingredient List
Before starting this recipe, preheat your oven to 375°F (190°C) and grab the following ingredients:
- 1 unbaked 9-inch pie crust: You can use store-bought or make your own old-fashioned coconut custard pie crust for an extra layer of flavor.
- 1 cup of sugar: To sweeten the filling.
- ½ cup of butter, softened: For a rich and creamy consistency.
- 3 eggs, lightly beaten: The eggs will bind the filling together.
- 1 cup of buttermilk: Use buttermilk for a tangy flavor and creamy texture.
- 2 tablespoons of all-purpose flour: The flour will help thicken the filling.
- 1 teaspoon of vanilla extract: For a touch of warmth and sweetness.
- 1 ½ cups of shredded coconut flakes: Use unsweetened coconut flakes for a healthier option or sweetened ones for a more decadent taste.
- ¼ teaspoon of salt: Salt will enhance the flavors in the filling.
Pro Tip: Looking to elevate the pie’s coconut factor even further? Swap out regular milk for coconut milk instead!
The Recipe How-To
Now that we’ve gathered all our ingredients for the Miss Caroline’s Southern Coconut Pie recipe, let’s get started on the how-to.
Pie Crust
Ingredients:
– 1 and 1/2 cups of all-purpose flour
– 1/4 tablespoon of salt
– 1/4 tablespoon of sugar
– 1/2 cup of unsalted butter or vegetable shortening
– 3 to 5 tablespoons of cold water
Step 1: Mix flour, salt, and sugar in a bowl.
Step 2: Cut the unsalted butter (or vegetable shortening) into small pieces and add to the mixture.
Step 3: Knead the mixture with your hands.
Step 4: Gradually add water while kneading, until you get a soft dough.
Step 5: Wrap the dough in plastic wrap and refrigerate for at least an hour.
Step 6: Preheat oven to 375 °F.
Step 7: On a lightly floured surface, roll out the dough into a round shape, making sure to dust it with extra flour so that it doesn’t stick to your surface.
Step 8: Use a rolling pin to transfer the dough into a pie pan. Press down on the edges of the crust so that it sticks to the pan. Use a fork to poke holes on the bottom and sides of your crust.
Coconut Cream Pie Filling
Ingredients:
– 1 cup of granulated sugar
– 4 tablespoons of cornstarch
– A pinch of salt
– Two cups of buttermilk
– Four large eggs, yolks only
– One cup shredded coconut
– Three tablespoons butter, cut into small pieces or grated
– One teaspoon vanilla extract
Step 1: In a large saucepan mix together sugar, cornstarch, salt, and buttermilk on medium heat.
Step 2: Make sure to stir continuously to avoid lumps in the mixture.
Step 3: Add egg yolks one at a time while continuing to stir.
Step 4: Add the shredded coconut and cook for two minutes longer.
Step 5: Remove from heat, and add butter while stirring until melted.
Step 6: Mix in vanilla extract.
Meringue Topping
Ingredients:
– Four egg whites
– Six tablespoons of granulated sugar
– One teaspoon vanilla extract
– One cup of shredded coconut
Step 1: In a mixing bowl, whisk egg whites until they form stiff peaks.
Step 2: Gradually add in sugar until well blended.
Step 3: Add in vanilla and mix well.
Step 4: Fold in shredded coconut into the mixture.
Assembly
Step 1: Pour the filling into your pie crust.
Step 2: Even
Substitutions and Variations
Now, onto the fun part – let’s talk about substitutions and variations! While my Miss Caroline’s Southern Coconut Pie recipe is pretty darn perfect in my opinion, there are a few tweaks you can make to switch things up.
Firstly, for those who aren’t buttermilk fans or don’t have it on hand, you can substitute whole milk or coconut milk if you really want to go all-in on the coconut flavor. If you’re looking for a lighter version of the pie, you could also try using a combination of evaporated milk and half-and-half.
As for the crust, while I highly recommend sticking with an old-fashioned coconut custard pie crust, you can experiment with using graham crackers or vanilla wafer cookies (1960s style!). Just be aware that switching out the crust might alter the texture of the filling slightly.
Another variation I’ve seen is topping this beauty with meringue instead of whipped cream or leaving it plain (which is also delicious). To make a classic coconut meringue pie, simply whip up 3-4 egg whites and ¼ teaspoon cream of tartar until they form stiff peaks. Gradually add in ½ cup sugar and continue beating until shiny peaks form. Gently fold in ¾ cup shredded coconut and spoon onto your pie before baking at 350°F until lightly browned.
Finally, if coconut isn’t your thing (although I really urge you to give this recipe a chance!), feel free to get creative with other fillings like pecan pie or even layering in some caramel cake.
Whatever substitutions or variations you choose to make, just remember to keep things simple and homemade for that authentic, southern taste we all know and love.
Serving and Pairing
Southern Coconut Pie is a dreamy slice of heaven that’s best enjoyed with a dollop of whipped cream or a scoop of vanilla ice cream. Its creamy coconut filling and buttery crust make it a perfect dessert on its own, but it can also be paired with a few other delicious treats.
For example, if you’re feeling fancy, serve it alongside some homemade coconut ice cream drizzled with caramel sauce. The sweet balance of the caramel will perfectly complement the pie’s coconut flavor. Or, if you’re looking for something more decadent, pair it up with a slice of pecan pie. The nuttiness of the pecans will be a great contrast to the creamy sweetness of the coconut cream pie filling.
If you’re not in the mood for another sugary treat, try pairing this pie with a cup of hot coffee or tea. The warmth and bitterness of the beverage will cut through the richness of the pie and offer a perfect balance to your palate.
No matter how you choose to serve it, make sure Miss Caroline’s Southern Coconut Pie is always front and center. Its velvety texture and divine taste make it one of my all-time favorite dessert recipes.
Make-Ahead, Storing and Reheating
Now, let’s talk about what to do with the leftovers. If you’re like me, chances are there won’t be any, but just in case trust me you won’t regret having some tips!
Miss Caroline’s Southern Coconut Pie Recipe reheats beautifully in the oven or even on the stove. I recommend placing it in the oven at 350°F for about 10 minutes or so — just enough to warm it up and bring out all those delightful flavors again.
But if you’re short on time or simply feel too lazy to use the oven, go ahead and place a slice in a skillet and cook it over medium heat for a couple of minutes. It’ll be ready before you know it!
When it comes to storing your pie, make sure to wrap it tightly with aluminum paper or plastic wrap and keep it in the fridge. This will help to keep its texture and taste for several days.
But if you plan on storing it for more than a few days, then I recommend freezing it instead. Make sure to cut it into individual portions and place them in an air-tight container before freezing. When you’re ready to eat them, take out the portion that you want and thaw it overnight in the fridge or cold-water bath.
Now that we’ve covered storing and reheating options, I encourage you to make this pie ahead of time for special events or holidays. It’s an excellent dessert option that can be made up to two days beforehand!
In summary, Miss Caroline’s Southern Coconut Pie Recipe is an old-fashioned vintage recipe that will add a twist of creamy coconut goodness to your dessert table. With these storage and reheating tips, There’s no need to worry about shortages or leftovers — you’re good to go for several days!
Tips for Perfect Results
So, you want to make the perfect old-fashioned southern coconut pie? Well, hold on to your aprons, because Miss Caroline’s got some tips for you! Here are a few suggestions to help you get sweet, creamy and delicious coconut cream pie every time.
First and foremost – use quality, fresh ingredients. Don’t skimp or cut corners when it comes to getting good eggs, sugar, butter, and coconut milk or shredded coconut. It makes all the difference in this recipe.
Now, let’s talk crust. A perfect crust is essential. Use a pre-made pie crust or create the perfect old-fashioned coconut custard pie crust on your own. I prefer using shredded coconut in my pie crust recipe for an extra boost of flavor and texture – make sure it’s toasted to perfection so it doesn’t become soggy under the filling.
To prevent any moisture from the pie filling seeping through the crust, a protective barrier of egg white brushed onto the bottom of your crust before pouring your filling can be helpful. Simply brush one beaten egg white over the bottom of your unbaked crust then bake for five minutes before adding the filling.
When it comes to combining ingredients for the filling, take care not to overmix – just enough to combine and get rid of any lumps. If you’re feeling fancy, add a little bit of grated nutmeg or cinnamon on top for added flavor.
Finally, don’t be afraid to experiment with toppings! While traditional meringue topping is scrumptious , try sprinkling toasted shaved coconuts and whipped cream for an even more decadent treat in every bite.
Remember: patience is key when baking a Miss Caroline Southern Coconut Pie. Be sure to follow each step diligently (including cook times) and avoid opening that oven door prematurely as temperature fluctuations can negatively impact your final product.
With these tips at your disposal, you should be ready to whip up the best homemade coconut cream pie recipe and with confidence!
Bottom Line
In conclusion, if you’re in the mood for a delectable southern-style dessert, then Miss Caroline’s Southern Coconut Pie Recipe is definitely worth trying. With its creamy coconut filling and the perfect balance of sweetness, this dessert will surely satisfy your sweet tooth. The old-fashioned taste of this pie is reminiscent of vintage recipes that are simply unbeatable.
So why not give this recipe a try? You won’t regret it. The buttermilk and vanilla add that extra hint of flavor that makes all the difference. And if you’re feeling adventurous, go ahead and experiment with some of the substitutions and variations suggested above.
Miss Caroline’s Southern Coconut Pie Recipe pairs well with a variety of dishes but is especially perfect when served alongside some coffee or tea. Plus, it’s easy to make and store so you can enjoy a piece anytime you want. Trust me; your taste buds will thank you for it.
In the end, whether you’re a fan of pecan pie, meringue pie or any other homemade coconut dessert recipes out there, this pie will undoubtedly become one of your favorites. So give it a try today and let Miss Caroline and her cakes help make your day just a little bit sweeter!
Miss Caroline’s Southern Coconut Pie Recipe
Ingredients
- 1/2 cup butter
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 6 tablespoons buttermilk
- 1 cup coconut
- 1 deep dish pie shell
Instructions
- Combine all ingredients, except for crust.
- Pour mixture into crust.
- Bake in a 350 degree oven for 50 minutes, checking towards end to prevent burning.