Coconut Buttermilk Pie
- 1 deep-dish, 9-inch pie crust
- 2 to 3 large eggs
- 1¼ cups sugar
- 2 tablespoons all-purpose flour
- 1 cup buttermilk
- ½ to 1 cup flaked coconut, as desired
- 1 teaspoon vanilla extract
- ¼ cup melted butter
Bake pie crust at 350˚ for 10 minutes. Set aside to cool. Meanwhile, beat eggs lightly, then add sugar, flour, buttermilk, coconut, vanilla and melted butter, blending well.
Ladle mixture into cooled pie crust. Bake at 350º for 45 minutes or until custard is firm. Closely watch top of pie because it may brown too quickly. If it appears this will occur, reduce oven temperature to 325º.
This article and recipes by Edie Low first appeared in the January 1995 issue of The State.