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This made-from-scratch Coconut Pie is made with buttermilk, eggs, flour, and shredded coconut, and baked in a deep-dish pie crust.
Photo by Lori Dunn
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1 pie SERVINGS
Ingredients
- Prepared pastry dough for single deep-dish pie crust
- 3 eggs
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 1⁄3 cup butter, melted and cooled
- 1 cup buttermilk
- 3 tablespoons self-rising flour
- 11⁄2 cups shredded coconut
Directions
- Preheat oven to 350 F. Lightly spray a 9-inch deep-dish pie plate with nonstick cooking spray, and set aside.
- Roll out pastry dough to form an 11-inch circle. Carefully transfer dough to prepared pie plate. Set aside.
- In a large bowl, beat eggs. Stir in sugar, vanilla, butter, and buttermilk. Add flour and coconut, and stir to blend.
- Pour filling into pastry-lined pie plate.
- Bake for 30 to 40 minutes, or until filling is set and crust is golden brown.
- Cool before serving.
