Laura Bush’s Texas Buttermilk Coconut Pie

Laura Bush’s Texas Buttermilk Coconut Pie topped with whipped cream and toasted coconut is a classic Southern recipe and a favorite of the former First Lady. 

Mrs. Bush is said to be one of the most thoughtful, hospitable First Ladies– always paying special attention to every detail to make guests and staff feel important.

This Texas Buttermilk Coconut Pie recipe was shared first hand by the First Lady to members of her staff and it’s popularity quickly spread. In fact, it can be found all over the Internet these days, including this website (where I presume it was originally shared), ran by a former White House social secretary during the Bush administration. Her insight into Mrs. Bush’s personality is inspiring.

“Laura Bush was very popular among the White House staff because she always remembered to thank people for the job they were doing. It made them even more loyal and willing to pitch in when things became hectic. She would invite her East Wing staff up to the family dining room on a regular basis for lunch, complete with menucards, lovely centerpieces and careful seating arrangements.  It made me realize how thoughtfulness can be a very potent leadership skill. And another thing about Laura Bush – she never misspoke. Can you think of one other public figure about whom that can be said? Plain-spoken, forthright, and always willing to give another person the benefit of the doubt – also important elements of leadership.  The best bosses are also teachers, who make us better at what we do and how we live.”

-Lea Berman, Former White House Social Secretary

The recipe was easy to make and tastes like something you’d find at a cozy Southern diner for lunch on a hot summer day. Enjoy!

INGREDIENTS

• 1 unbaked nine-inch pie shell
• ½ stick melted butter
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• ½ cup sweetened coconut, shredded, plus ½ cup toasted coconut for garnish
• ⅓ cup buttermilk
• 2 cups whipped cream

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DIRECTIONS

Heat oven to 350°F. Mix butter, sugar, eggs, vanilla, coconut and buttermilk, and pour into pie shell.

Bake for 35-40 minutes.

In a dry frying pan set at low heat, toast the coconut until it is golden brown.

Garnish pie with whipped cream, and sprinkle with toasted coconut.