Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to

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Coconut Buttermilk Pie Ingredients: 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,

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Coconut Buttermilk Pie Ingredients: 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,

Recipes

Coconut Buttermilk Pie

Coconut is not only a tropical treat – it’s also a sweet ingredient in your next Thanksgiving pie.

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Coconut Buttermilk Pie

Ingredients:

  • 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

Directions:

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.

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This story was published on Jul 01, 2011

Our State Staff

Since 1933, Our State has shared stories about North Carolina with readers both in state and around the world. We celebrate the people and places that make this state great. From the mountains to the coast, we feature North Carolina travel, history, food, and beautiful scenic photography.