Description
Indulge in the delightful Coconut Cream Pie with Buttermilk & Bourbon, a dessert that beautifully marries the tropical essence of coconut with the warm notes of bourbon. This creamy pie is perfect for any occasion, from festive gatherings to casual weeknight treats. Its buttery crust holds a luscious filling that features a unique tang from buttermilk, creating a perfect balance of flavors. Topped with toasted coconut flakes and optionally paired with fresh fruit or whipped cream, each slice is not just a dessert—it’s an experience that will leave your guests raving.
Ingredients
Scale
- 9-inch pie crust
- 1⅔ cups heavy whipping cream
- 2 boxes vanilla instant pudding
- 1¾ cups buttermilk
- 3 tbsp bourbon (or vanilla extract)
- 1½ cups sweetened coconut flakes
Instructions
- Preheat oven to 375°F (190°C). Lightly butter a 9-inch pie dish.
- Roll out the pie dough and fit it into the dish, then freeze for 15-20 minutes.
- Blind bake the crust by lining it with parchment and filling it with weights; bake for about 40 minutes until golden.
- Remove weights and foil, prick the bottom with a fork, brush edges with beaten egg, and bake for an additional 15 minutes until fully cooked.
- In a mixing bowl, combine heavy cream, pudding mixes, buttermilk, bourbon, salt, and coconut flakes; mix until smooth.
- Pour filling into cooled crust and chill for at least 4 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 125g)
- Calories: 325
- Sugar: 22g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg