Coconut Cream Pie with Blackberry Caramel

Coconut Cream Pie with Blackberry Caramel

Blackberry season is upon us! 

And if you’re in luck you might just find them growing in your backyard. If not, there’s probably an abundance at your nearest food market just waiting for you to dig in.

If you have to buy from the store, you might find that the berries, especially if they’ve been frozen, have a little extra juice. This can make them stronger tartness, but it's easily solved with just a dash of lemon juice and a little extra flour.

This perfectly delicious Summer pie is just the right amount of sweet with a subtle hint of nut.

We can confirm that this mouth-watering Coconut Cream and Buttermilk Blackberry Pie will hit just the right spot.



1 1/4 cups all-purpose flour

2 tsp brown sugar

1/4 tsp fine sea salt

1 stick (8 Tbsps.) cold unsalted butter, cubed

1/4 cup plus 2 tsp buttermilk*


3 large eggs

3/4 cup brown sugar

1 cup buttermilk*

4 tablespoons unsalted butter, melted and cooled slightly

1/4 cup unsweetened Thai Coco Coconut Milk

2 tablespoons all-purpose flour

1/4 cup shredded coconut

1 vanilla bean, split and scraped

1 tsp pure vanilla extract

1 tsp pure coconut extract

Blackberry Caramel

2 cups blackberries, halved

3/4 cup, plus 2 tablespoons sugar

1/2 cup Thai Coco coconut cream

2 tsp. blackberry liqueur

1/2 tsp pure vanilla extract


Toasted sweetened shredded coconut for garnish

Directions for the Crust:

1. In a bowl, mix together the flour, sugar, and salt. Add the butter and use your hands or a hand mixer to cream the butter into the flour mixture until the mixture resembles a coarse meal (it should have pea-sized clumps). Pour in the buttermilk and mix again. Once thoroughly mixed, wrap the dough in plastic, add any crumbs from the bowl, and refrigerate until well chilled, about 1 hour.

2. On a lightly floured work surface, roll out the dough into a circular formation, about 12 inches round, so it is slightly thinner than 1/4 inch thick. Carefully place the dough into a 9-inch pie plate. Trim any overhanging dough and crimp the dough decoratively using your fingers or a fork. Place the dough in the fridge again for about 30 minutes until the crust is firm. During this time, you can preheat the oven to 400°F.

3. Line the crust with parchment paper, enough to cover the whole crust, and fill it with pie weights or dried beans (this helps the crust bake without cracking or shrinking). Bake the crust on the lowest rack of the oven for about 20 minutes, until it’s almost set.

4. Remove the weights or beans and the parchment paper, and cover the edge of the crust with strips of foil. Bake for about 15 to 20 minutes until the crust is lightly browned. Let the crust cool with the foil strips on the crust rim. Reduce the heat to 325°F.

Directions for the Filling:

1. While the crust cools, you can make the filling. In a large bowl, whisk together the eggs and sugar. Then add the buttermilk, butter, coconut milk, vanilla seeds, and extracts, and whisk until thoroughly combined. In a separate bowl, add the flour and shredded coconut. Slowly add the wet ingredients to the dry ingredients, little by little, until the mixture is smooth.

2. Pour the filling into the cooled crust and bake for 40 to 45 minutes until it’s set around the edge but slightly jiggles in the center. Set it aside and let the pie cool completely.

Directions for the Blackberry Caramel:

1. In a saucepan, combine 1 cup of the halved blackberries with 2 tablespoons of sugar and a tablespoon of water. Cook over medium heat until the berries are juicy and soft. Add the mixture to a blender and blend until a puree is formed. Transfer the puree back to the saucepan and let it cool for a few minutes. Whisk in the coconut cream, blackberry liqueur, vanilla, and salt. You should have a beautiful purple and blue sauce.

2. In another saucepan, over medium heat, combine the remaining sugar with 1/4 cup of water. Slowly mix until all the sugar dissolves. Once the sugar has dissolved, leave the mixture to cook until an amber caramel form, about 4-6 minutes. Mix in the blackberry cream and simmer while whisking until the consistency is smooth. Let the blackberry caramel cool slightly before stirring in the remaining cup of blackberries.

3. Drizzle the blackberry caramel over the cooled pie and sprinkle with toasted coconut.

**If you don't have buttermilk at home or you're wanting to make your own, just add 1 tablespoon of lemon juice or vinegar to your milk of choice. For this recipe, you might want to use coconut milk to make your buttermilk alternative.

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