Old-Fashioned Buttermilk-Coconut Pie

Old-Fashioned Buttermilk-Coconut Pie
Old-Fashioned Buttermilk-Coconut Pie

PREP TIME

25

minutes

TOTAL TIME

52

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

52

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    of a 15-ounce package rolled refrigerated unbaked pie crust (1 crust)

  • 1/2

    cup butter

  • 1 1/4

    cups sugar

  • 1/4

    cup all-purpose flour

  • 3

    eggs

  • 3/4

    cup buttermilk

  • 1

    teaspoon vanilla

  • 1

    cup coconut

Directions

1. Let pie crust stand according to package directions. Unroll pie crust; line a 9-inch pie plate with crust. Tuck crust under and flute edges. Do not prick crust. Line crust with double thickness of foil. 2. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack.. Reduce oven to 350 degrees. 3. For filling; In a saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside. 4. In a medium bowl, whisk eggs lightly until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut. 5. Place partially baked pastry shell on oven rack; pour filling into shell. Cover edge of pie with foil to prevent overbrowning. 6. Place in 350 degree oven 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center co0mes out clean. Cool slightly on a wire rack. Cover and store any remaining pie in the refrigerator within 2 hours.

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