Name: Buttermilk Coconut Pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8 servings
Cuisine: North America, Southern
Ingredients: Dough for single-crust pie; 1 cup sugar; 3 large eggs; 1/2 cup buttermilk; 1/2 cup unsalted butter, melted and cooled; 2 tablespoons all-purpose flour; 1-1/2 teaspoons vanilla extract; Dash salt; 1-1/2 cups sweetened shredded coconut

A simple pie that's been made for generations, buttermilk coconut pie features a silky custard, flaky pie crust and sweet, chewy coconut.

Ingredients

Dough for single-crust pie

1 cup sugar

3 large eggs

1/2 cup buttermilk

1/2 cup unsalted butter, melted and cooled

2 tablespoons all-purpose flour

1-1/2 teaspoons vanilla extract

Dash salt

1-1/2 cups sweetened shredded coconut

Instructions

1 Roll out the pie crust

2 Preheat the oven to 325°F. On a lightly floured surface, roll the dough into a 1/8-inch-thick circle. Transfer it to a 9-inch pie plate, then trim to 1/2 inch beyond the rim of the plate and flute the edge. Place the pie plate on a rimmed baking sheet (in case of any overflow).

3 Make the custard and bake

4 In a large bowl, whisk the sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until smooth. Fold in the coconut, and pour the custard into the crust. Bake the pie until the top is light golden brown and the center is almost set but still a little wobbly, 50 to 60 minutes. Let it cool on a wire rack, then serve it or refrigerate it within two hours.