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Coconut: Coconut-Buttermilk Pie

Source of Recipe

recipecircus/cat


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









Recipe

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap and set aside.


Toast coconut at 350 degrees (F) for 5 minutes or until golden brown, stirring twice. Set aside.


Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.


Stir in toasted coconut and chocolate morsels. Pour mixture into prepared pie crust.


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.