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Coconut-Buttermilk Pie

Source of Recipe


Coastal Living, May/June 2002






List of Ingredients



• 1/2 of a 15-oz. pkg. refrigerated pie crusts
  
• 2 cups flaked coconut
  
• 1/2 cup butter, melted
  
• 1-1/2 cups sugar
  
• 2 Tbsp all-purpose flour
  
• 4 eggs, well-beaten
  
• 1/2 cup buttermilk
  
• 1 tsp vanilla extract
  
• 1 cup semisweet chocolate morsels
  






Instructions



1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap and set aside.
   
   
2. Toast coconut at 350 degrees (F) for 5 minutes or until golden brown, stirring twice. Set aside.
   
   
3. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
   
   
4. Stir in toasted coconut and chocolate morsels. Pour mixture into prepared pie crust.
   
   
5. Bake at 325 degrees (F) for 30 minutes; shield edges with foil to prevent excessive browning. Bake for 25 to 30 minutes more, or until set.
   
   Makes 1 (9-inch) pie.