Coconut Pecan Buttermilk Pie


Here is an easy to throw together gluten-free pie which will remind you of the coconut-pecan frosting used on German Chocolate cakes.  If you are one of those who eats German Chocolate cake frosting by the spoonful, then you will enjoy this pie!

I wanted to use up some leftover buttermilk and happened to have the coconut flakes and pecan halves.  It’s mixed in one bowl, baked crustless in a pie dish, and keeps well for several days refrigerated.

Coconut Pecan Buttermilk Pie


  • 1 1/4 cups granulated sugar
  • 3 large whole eggs
  • 2 ounces unsalted butter, melted (half a stick)
  • 4 ounces buttermilk (1/2 cup)
  • 3 ounces pecans, chopped (approximately 3/4 cup)
  • 1 tablespoon coconut flour
  • 3 ounces sweetened coconut flakes (1 cup)
  • 1 teaspoon vanilla extract
  • Pinch salt

Preheat oven to 350 degrees F.  Generously butter a pie dish.


In a large mixing bowl, combine the sugar, eggs, melted butter, buttermilk, coconut, pecans, flour, vanilla and salt.


Pour this mixture into a 9-inch  pie dish.


Bake for 45 minutes or until the pie is golden brown and the center is barely set.






Cool for 40-45 minutes before serving.

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