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Coconut Pie In Flaky Buttermilk Crust




Source of Recipe


Internet


List of Ingredients




3/4 cup sugar
2 Tbsp flour
1 tsp grated lemon zest
3/4 cup evaporated skim milk
1/4 tsp almond extract
1 Tbsp butter, melted
1 cup finely grated coconut meat
2 egg whites
1 9-inch Flaky Buttermilk Crust (below)



Recipe



Preheat the oven to 350°F.

In a large mixing bowl, combine the sugar, flour and lemon zest. Pour in milk and beat until smooth. Add almond extract, melted butter, and coconut and beat well.

Whip egg whites until stiff and fold into coconut mixture. Spoon into the unbaked piecrust shell and bake for 45 minutes, until well browned and springy to the touch. Makes 8 Servings.

FLAKY BUTTERMILK PIE CRUST
A good crust is the foundation of a good pie. This crust is a classic -- light and flaky. Recipe from Down Home

1 cup all-purpose unbleached flour
1/2 tsp salt
1 tsp sugar
1/4 cup sweet (unsalted) butter, chilled
3 Tbsp 1% fat buttermilk, chilled
1 tsp ice water

Sift the flour, salt, and sugar into a large mixing bowl. Cut the butter into small chunks and, using your fingers, briskly rub the butter into the flour. (Note: This step requies a bit of speed; otherwise you'll end up with an oily crust).

When the mixture resembles coarse meal, add the buttermilk. Using a fork, work the buttermilk into the meal. Add ice water and pull the mixture together to form a ball.

Knead the dough lightly two to three times. Reshape the dough into a ball again, wrap in plastic, and refrigerate for at least 1 hour. Turn the ball out onto a lightly floured surface and roll out to the desired diameter (9-inches). Makes one 9-inch crust -- 8 Servings.

Note: For a prebaked pie shell, preheat the oven to 375°F. Prick the crust with a fork and bake for 10 to 12 minutes, until golden. Cool.