French Coconut Pie

By margiekyle

Ingredients

• 3 large eggs
• 2 cups store-bought frozen grated coconut, thawed
• 11/2 cups sugar
• 1/2 cup buttermilk, well shaken
• 1/2 cup (1 stick) unsalted butter, melted
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract
• 1 deep-dish unbaked 9-inch pie shell, homemade or purchased

Preparation

Step 1

Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).

Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn't jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.