Buttermilk Pie with Coconut, Pecans, and Chocolate

The result of my pie baking mood!

Yesterday I got in a pie baking mood.  As my mother would say, "Wonders never cease".  Usually when I get a hankering to bake something I end up concocting cookies, brownies, or a cake.  This is despite the fact that my husband of almost twenty years has yet to meet a pie that he doesn't like.  Up to this point he satisfied most of his pie cravings at restaurants or on Thanksgiving when my daughter and I attempt pie baking with a little help from the Pillsbury Dough Boy.  Other than that the only pies I ever made were of the icebox variety.  They included Lemon Cheesecake Pie or Strawberry Pie which both use a graham cracker crust and help me to avoid the whole pie crust dilemma - Pillsbury verses scratch, butter verses shortening, and food processor verses pastry blender.

This time, however, I took the advice of my daughter and set out to conquer my fear of homemade pie dough.  I started by perusing my favorite cooking blog, Smitten Kitchen, to absorb all of the pie crust knowledge Deb had to offer.    I learned that I can use my trusty pastry blender and that I can use all butter and still produce a flaky crust.  I also found out some informative tips on rolling out pastry dough.

I read somewhere this tip which is to fill a pan with ice cubes
and sit it on the counter where the pastry dough will be rolled
a few minutes prior to rolling..

A bench scraper helped me to loosen the dough as I rolled it.
Thanks, Smitten Kitchen!

With the dough chilling, I was free to move onto the filling.  I decided to bake a Buttermilk Pie which would help me use the buttermilk leftover from our Irish Soda Bread.  This recipe would also remind me of the times that my husband and I have driven out to the country to enjoy the "Royers' Experience" while eating at Royers Round Top Cafe.   Royers serves the best pie in Texas along with lots of other unique and delectable dishes.

I located the recipe for Cafe's Buttermilk Pie (it's famous) on the Royers website.  Then I read the online pie menu and found out that their Buttermilk Delight Pie includes coconut, pecans, and chocolate chips all of which I had in my pantry.  After mixing up the filling, I rolled out my chilled pastry dough.  I took Bud, the Pieman's advice and went for a rustic rather than a perfect pie crust.  I sprinkled my coconut, pecan, and chocolate chip mixture into the bottom of my crust and then poured the buttermilk mixture over the top.  Waiting the hour and a half baking time and then the hour our so cooling time was the most difficult part of my pie making endeavor.

Sprinkle the coconut, pecan, and chocolate chip mixture into the unbaked shell.

Slowly pour the buttermilk custard mixture over the filling.

The result of my pie making mood was a happy husband and a luscious Buttermilk Pie with Coconut, Pecans, and Chocolate.  The crust was flaky and flavorful, yet sturdy enough to stand up to the dense filling.  The tang of the buttermilk balanced the sweetness of the custard and the coconut, pecans, and chocolate chips added a rich texture in every bite.  Also, the buttermilk custard filling engulfed the other ingredients and created a caramelized and slightly crunchy top layer.  Although I enjoyed a serious don't-talk-to-me-I'm-eating-amazing-pie moment a few hours after it was baked, the next day I was in heaven while I savored the last sliver of pie cold and directly from the tin with a cup of coffee.

This slice of pie resulted in a serious
don't-talk-to-Mommy-while-she's-eating-pie moment!

My favorite way to enjoy pie is for breakfast out of the pie plate, straight from the fridge,
with a cup of coffee.   Shhh, don't tell my kids.

Now if you get in a pie eating mood, you can visit Royers Round Top Cafe  in Round Top, Texas or log onto their website and mail-order a pie, but if you get in a pie baking mood try this recipe.  It's not the Royers' Experience, but it is pretty darn good.  Bud, the Pieman says, "Eat Mo' Pie"!  Heidi's Recipes says, "Bake Mo' Pie!"

Printable Recipe for Buttermilk Pie with Coconut, Pecans, and Chocolate

Royers Round Top Cafe
Mail Order Cafe's Buttermilk Delight Pie

Smitten Kitchen Pie Crust 102

Buttermilk Pie with Coconut, Pecans, and Chocolate

inspired by Royers Round Top Cafe's Buttermilk Pie Recipe

1 stick butter, softened
1 cup sugar
3 eggs
1/4 cup flour
1 cup buttermilk
1/4 teaspoon salt
1/4 teaspoon nutmeg, freshly grated if possible
2 teaspoons pure vanilla extract

2/3 cup coconut, shredded

2/3 cup pecans, chopped

2/3 cup chocolate chips, semisweet

1 (10-inch) pie shell, unbaked

1. Preheat oven to 300 degrees.
2. Cream butter and sugar together until fully incorporated.
3. Add the eggs and flour to the butter and sugar mixture.  Mix well.
4. Whisk in the buttermilk, salt, nutmeg, and vanilla.
5. In a separate bowl, mix the coconut, pecans, and chocolate chips.  Place this mixture in the bottom of the unbaked pie shell.
6. Pour the buttermilk custard mixture slowly over the coconut, pecan, and chocolate chip mixture.
7. Bake for 1 1/2 hours or until a knife inserted into the center of the pie come out clean.  
8. Enjoy while still slightly warm or, if you can wait that long, after chilled for a few hours in the refrigerator.  

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