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Lemon Coconut Buttermilk Pie

46

Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.

  • Servings: 8

Source: The Martha Stewart Show, May Spring 2006

Ingredients

  • Sugar Crust
  • 1 coconut
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 2 cups sugar
  • 4 large eggs
  • 2/3 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons freshly grated lemon zest

Directions

  1. While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.

  2. Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.

  3. Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.

  4. Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.

  5. Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.

  6. Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.

  7. Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.

Reviews Add a comment

  • kimalex713gmai
    21 JAN, 2016
    This pie is outrageously good! I agree about using less sugar and more lemon. The first time I made this, I used 3/4 C sugar as suggested in the comments. Second time out, I forgot about that and used 2C sugar as listed. The pie was more to my liking when it wasn't so sweet. The version with 2C sugar gave me a top that was deep brown and crisp/chewy, which I did like. Also, I used Baker's sweetened shredded coconut. Way easier.
    Reply
  • Amy212
    2 SEP, 2013
    Correction to the above review - 3/4 (or just shy of it) cup of regular sugar in the custard. I always cut down on sugar in recipes but 2 cups must be a typo. The last few times I have used 2/3 unsweetened coconut, 1/3 sweetened. Also almost triple the lemon. Fantastic.
    Reply
  • Amy212
    5 JUN, 2011
    Excellent pie but there are problems with the recipe. Forget about baking a coconut - use packaged. In the custard use 3/4 cup of powdered sugar and double the lemon. Wonderful and easy.
    Reply