🥥 Laura Bush’s Texas Buttermilk Coconut Pie – The Creamy Southern Classic You’ll Crave
When you think of classic Texas desserts, a few stand out — pecan pie, buttermilk pie, and coconut cream. But Laura Bush’s Texas Buttermilk Coconut Pie brings them all together into one legendary dessert that’s equal parts creamy, tangy, and irresistibly sweet. 🇺🇸
This pie is pure Southern charm baked into a flaky crust. With its velvety buttermilk custard, golden coconut top, and cool whipped cream finish, it’s been a staple at family gatherings, Sunday dinners, and even the Governor’s Mansion in Austin. One bite and you’ll understand why this recipe has earned a permanent place in Southern dessert history. 🥧✨
🏡 The Story Behind Laura Bush’s Texas Buttermilk Coconut Pie
During her years as First Lady of Texas, Laura Bush became known for her simple yet elegant Southern recipes — dishes that reflected Texas pride and hospitality. This pie, inspired by classic buttermilk custard and her love of coconut, quickly became one of her signature desserts.
Chef Ina Garten once remarked, “Good recipes have a way of telling a story — they connect people, places, and memories.” And that’s exactly what this pie does. Every bite brings warmth, nostalgia, and that unmistakable Texas sweetness. ❤️
Whether you’re hosting a summer cookout, Thanksgiving dinner, or just craving a cozy slice of Southern comfort, this pie is a guaranteed crowd-pleaser.
🥧 Ingredients You’ll Need
🥥 For the Pie Filling
- 1 unbaked 9-inch pie shell (homemade or store-bought)
- ½ stick (¼ cup) melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup sweetened shredded coconut
- ⅓ cup buttermilk
🌴 For the Garnish
- ½ cup sweetened shredded coconut (toasted until golden)
- 2 cups whipped cream (freshly whipped or stabilized)
That’s it — just a handful of pantry staples transform into a pie so rich and creamy it practically melts on your tongue. 😋
🧁 Step-by-Step Directions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Place your unbaked pie crust on a baking sheet for easy handling and to catch any drips.
Step 2: Mix the Filling
In a large bowl, whisk together melted butter, sugar, eggs, vanilla extract, shredded coconut, and buttermilk. Stir gently until smooth and fully blended — you should see small bits of coconut evenly distributed throughout the custard mixture.
Step 3: Fill and Bake
Pour the filling into the unbaked pie shell. Use a spatula to smooth the top evenly. Bake for 35–40 minutes, or until the center is set and the top turns a beautiful light golden color. A slight wobble in the middle is perfect — it will continue to set as it cools.
Step 4: Toast the Coconut
While the pie bakes, place the additional ½ cup of shredded coconut in a dry skillet over low heat. Stir frequently until golden and fragrant. Let cool completely — this will be your crunchy garnish later.
Step 5: Cool and Decorate
Let the pie cool completely at room temperature (about 1 hour). Once cooled, spread a thick layer of whipped cream over the top and sprinkle generously with toasted coconut. 🥥
Step 6: Slice and Serve
Slice into wedges and serve chilled or at room temperature. Each bite combines creamy, nutty, and lightly tangy flavors that scream “Southern hospitality.” 💛
👨🍳 Chef Tips for a Perfect Buttermilk Coconut Pie
Chef Ree Drummond (The Pioneer Woman):
“Always use real buttermilk, not a milk-vinegar substitute. It gives the custard a silky texture and that slight tang that makes this pie irresistible.”
Chef Bobby Flay:
“Brush your pie crust with beaten egg white before adding the filling — it creates a moisture barrier that keeps the crust flaky.”
Chef Ina Garten:
“Toast your coconut slowly. It should be golden, not brown. The natural sweetness intensifies when you give it time.”
🌸 Serving Suggestions
- Top with fresh berries for a fruity twist.
- Serve alongside iced coffee or sweet tea for a true Southern pairing.
- Add a drizzle of caramel sauce for extra decadence.
- For holidays, dust lightly with powdered sugar and garnish with mint leaves.
This pie works beautifully as a make-ahead dessert. Chill it overnight and serve the next day for an even creamier texture. 🍰
🥗 Nutrition & Health Benefits
While indulgent, this pie features wholesome ingredients like eggs, buttermilk, and coconut — all offering a bit of nutrition with the sweetness. Here’s a quick breakdown:
| Ingredient | Amount (per serving) | Health Benefit |
|---|---|---|
| Eggs | 1 large | High in protein and vitamin D |
| Buttermilk | 50ml | Good source of calcium and probiotics |
| Coconut | 30g | Contains healthy fats and dietary fiber |
| Butter | 15g | Provides richness and fat-soluble vitamins |
Approximate Calories per slice: 350 kcal
💡 Healthier Options:
- Use light coconut or unsweetened shredded coconut to reduce sugar.
- Substitute part of the sugar with honey or maple syrup.
- Top with light whipped cream or Greek yogurt instead of full-fat cream.
🧊 Storage & Serving Tips
- Refrigerate: Store covered in the refrigerator for up to 4 days.
- Freeze: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Serve: Best served chilled, but can be enjoyed at room temperature for a softer custard.
⚠️ Food Safety Note:
Always cool completely before refrigerating to prevent condensation from softening the crust.
🔗 Related Southern Dessert Recipes
Love this pie? You’ll adore these other Southern classics from Fresh Tones Hunger:
❓ 10 Frequently Asked Questions About Texas Buttermilk Coconut Pie
1. Can I use low-fat buttermilk?
Yes, but whole buttermilk gives a creamier texture and richer flavor.
2. What can I use if I don’t have buttermilk?
You can mix 1 tablespoon of lemon juice or vinegar with ⅓ cup of milk, but the flavor won’t be quite as authentic.
3. Can I use a graham cracker crust instead of pastry?
Definitely! It adds a lovely crunch and complements the coconut flavor beautifully.
4. How do I know when the pie is done?
The center should be set but still slightly wobbly — it will firm up as it cools.
5. Can I make this pie a day ahead?
Yes! In fact, it tastes even better the next day after the flavors meld together.
6. Should I refrigerate leftovers?
Yes — because of the eggs and dairy, store it in the fridge once cooled.
7. Can I use unsweetened coconut?
You can, but sweetened coconut gives the pie its traditional flavor and caramelized top.
8. How do I toast coconut perfectly?
Use a dry skillet over low heat, stirring constantly until golden brown. Remove immediately to prevent burning.
9. Can I double the recipe?
Absolutely! Just divide the filling evenly into two pie shells and bake as directed.
10. How long should I cool the pie before serving?
Allow at least one hour at room temperature or chill for two hours for a firmer texture.
💬 Final Thoughts: The Sweet Taste of Texas Tradition
Laura Bush’s Texas Buttermilk Coconut Pie is proof that simplicity and quality ingredients never go out of style. Each slice tells a story — of Sunday dinners, family gatherings, and a touch of Lone Star charm. 💛
As Chef Ina Garten would say, “Make it homemade — and make it with love.” This pie is comfort, elegance, and nostalgia all in one bite. 🥥
So preheat your oven, gather those simple ingredients, and enjoy a slice of true Texas heritage. 🥧🇺🇸
