With its creamy custard base, bright citrusy lime flavor, and sweet shredded coconut, this dessert is a refreshing twist on traditional buttermilk pie. It’s perfectly balanced—tangy, sweet, and just the right hint of zest. Whether served chilled straight from the fridge or enjoyed at room temperature, this pie screams summer and sunshine. A must-try if you’re craving something unique but familiar.
Ingredients for Tangy Lime and Coconut Buttermilk Pie
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1 1/2 cups (300 grams) sugar
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3 tablespoons (24 grams) all-purpose flour
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1 cup (240 milliliters) buttermilk
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3 eggs, slightly beaten
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1/4 cup (60 grams) butter, melted
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1 tablespoon (6 grams) lime zest
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Juice of 1 lime (about 2 tablespoons / 30 milliliters)
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1 cup (75 grams) shredded coconut
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1 unbaked 9-inch (23 centimeters) deep-dish pie crust
How to Make Tangy Lime and Coconut Buttermilk Pie
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Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).
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In a large mixing bowl, whisk together the sugar, flour, and buttermilk until well combined.
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Add the slightly beaten eggs and continue mixing until smooth.
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Stir in the melted butter, fresh lime zest, lime juice, and shredded coconut.
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Pour the mixture into the unbaked 9-inch (23 centimeters) deep-dish pie crust, spreading it evenly.
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Bake the pie at 425°F (220°C) for 10 minutes.
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Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 25 to 30 minutes, or until a knife inserted near the center comes out clean.
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Remove the pie from the oven and let it cool on a wire rack.
Final Thoughts
This Lime Coconut Buttermilk Pie is the perfect dessert to welcome warmer weather or add a pop of tropical flavor to any gathering. The silky custard, the zing of lime, and the chewy coconut come together in a way that feels both comforting and exotic. Serve it chilled for a refreshing finish to your summer meal, or at room temperature alongside a hot cup of coffee or tea. No matter how you slice it, this pie is bound to be a crowd-pleaser.
