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French Coconut Pie

Source of Recipe


From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood



List of Ingredients



• 1½ cups sugar
  
• 1 Tbsp all-purpose flour
  
• ½ cup (1 stick) butter, melted
  
• 3 large eggs
  
• ½ cup buttermilk, well-shaken
  
• 1 tsp vanilla extract
  
• 2 cups grated coconut, fresh or frozen
  
• 1 deep-dish unbaked 9-inch pie shell, homemade or purchased
  






Instructions



1. Preheat the oven to 350° F.
   
   
2. In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs, one at a time, mixing well after each. Add the buttermilk and vanilla, and combine again. Stir in the coconut.
   
   
3. Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn't jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving.
   
   Serves 8 to 10