Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)

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 Life without Pie, no thanks!

One of my favorite things to do on my journey to health as you may have noticed is to find ways to enjoy my favorite recipes from childhood or special times in my life without the heavy carbs and processed sugars. This pie recipe is no different and it’s is inspired by a pie that I saw at bed and breakfast years ago on our honeymoon. I knew I needed to try my hand at a sugar free and gluten free version.

I am not sure what made me think of that pie a couple of weeks back but as soon as I did I knew that I needed to try my hand at making one sugar-free and low carb.  I set out trying to find an old family recipe of buttermilk pie that I could play around. As you can see from the pictures I did find one in our family cookbooks and indeed had some success at converting this beautiful pie over to one we can enjoy without guilt! This is not an overly sweet pie so if you like really sweet you may want to adjust the amount of sweetener you use, but we thought it was just about right for our liking.

A coconut twist on a classic buttermilk pie. Low carb and gluten free.

Is Buttermilk low carb?

Since buttermilk is typically used in these pies can be too high in carbs, we can get the same effect here by using heavy whipping cream with a tablespoon of white vinegar. The vinegar helps sour the milk thus mimicking the buttermilk flavor and texture.  Basically changing it into a lower carb option for many recipes and the key ingredient of this pie.

It may not sound appealing but the taste and texture of this pie will surely win you over.  This has easily become one of my favorite desserts to have on my weight loss journey.

A coconut twist on a classic buttermilk pie. Low carb and gluten free.

I love coconut but my husband and son do not share the same enthusiasm with the “chewy stuff” (as my little guy calls). I guess not everyone is as “nutty” as me, so I will be making this pie again soon and leaving it out for just a basic Low Carb Buttermilk Pie for those guys. After all, they do put up with tasting all my creations ….good and BAD.

Believe me, when I say again, there have definitely been some bad! So I try to cater to them as often as I can to keep them happy and willing! If you don’t like coconut either you can omit it totally or perhaps add chopped nuts instead. It will be great either way.


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8 slices

Coconut Buttermilk Pie (Low Carb,Gluten Free, THM Friendly)
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Recipe Image


    For the Filling
  • 1 cup of heavy whipping cream
  • 1 T of white vinegar
  • 1 cup of unsweetened shredded coconut
  • 1/2 cup plus 2 Tbsp of Pyure
  • 1 stick of softened butter (not melted)
  • 5 large eggs
  • 1 tsp of pure vanilla
  • pinch of salt
  • For the Crust
  • 1/4 cup of Oat Fiber
  • 1 1/4 cup of low carb baking mix (I use THM Baking Blend)
  • 3 Tablespoons of Pyure
  • pinch of salt
  • 1 1/2 sticks of cubed cold butter
  • 5-6 Tablespoons of cold water
  • *First stir in the 1 Tbsp of vinegar into your cream and let sit for 10 minutes before mixing in your filling. This should make your cream look more like buttermilk.


    For the Filling
  1. First add the vinegar to our heavy cream and let set for 10 minutes.
  2. To make your filling combine heavy cream after it has set with all the ingredients except the coconut in a mixing bowl.
  3. Mix on medium speed until all the ingredients are incorporated and smooth. There should be no lumps.
  4. It is important to have your butter very soft so that it mixes in but DO NOT melt the butter and add it to the pie as the heat from the butter will scramble your egg mixture. That is a mess, trust me. Once your filling is smooth you can stir in your coconut flakes and add the mixture to your crust.
  5. For the Crust
  6. To Make the crust add in your dry ingredients into your food processor and pulse a few times to mix.
  7. Next on low-speed dropped in your very cold cubed butter. Once you have mixed in all your butter start adding in your cold water one tablespoon at a time until the crust mixture starts to come together.
  8. Don’t add too much as your dough will become very wet and will be sticky and hard to roll out. As soon as it comes together and can be formed into a small flat disc.
  9. Wrap it tight in clear wrap and refrigerate for 15-20 minutes. When chilled place it between two pieces of parchment paper and roll it out to fit your 9-10 inch pie plate.
  10. Note: This crust can be temperamental so be patient when you are getting it into your pan. If it tears or rips don’t worry, just patch it up. The filling covers the imperfections.
  11. Lastly add your filling to your pie crust and bake at 350 degrees for about 40-45 minutes or until the center is set with only a slight wiggle. The pie will need to cool completely before you cut into it. I also like mine after it as chilled for a couple of hours.



  1. Susan Dorman says:
    I saw Pyure at Walmart and the package indicated that it was twice as sweet as sugar. In other words, for 1 C of sugar in the recipe only use 1/2 C of Pyure. My understanding is that Gentle Sweet is even more sweet than Pyure. For 1 C of sugar only use 3/8 C of Gentle Sweet, according to THM. So your measurements in the recipe imply that Gentle Sweet is the same as sugar. I'm very confused.
    • Keri Bucci says:
      Susan, I have always been told that Pyure is much sweeter than Gentle sweet and you need more GS to be as sweet. I only use Pyure so I usually ask in our THM blogger support group to make sure. I will ask tomorrow to make sure I am giving the right measurements and let you know. I also see ladies in the group saying that Pyure is sweeter than Gentle Sweet, but again I will double check and let you know when I double check.
  2. Rebecca Boyko says:
    Some of our Thanksgiving guests are not shredded coconut fans (texture issues). Could I omit without affecting the structure, or maybe replace with coconut flour?

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