Friday, January 16, 2009

COCONUT BUTTERMILK PIE

This is an old Alabama recipe.

1 cup sugar
2 eggs, room temperature
4 tbsps butter, melted
3 tbsps flour
1/2 tsp vanilla extract
1 tbsp lemon juice
pinch of salt
1 cup buttermilk, room temperature
1/2 cup shredded coconut
1 9-inch pie crust, lightly baked and cooled

Preheat oven to 425 degrees.
In a large bowl, combine sugar, eggs, butter, and flour. Beat with electric mixer until well blended. Mix in the vanilla, lemon juice, and salt. Using a wire whisk, whisk in the buttermilk until well blended. Pour into the prepared pie crust and sprinkle the coconut over the top. Bake on the middle oven rack for 10 minutes at 425 degrees then lower the temperature to 350 degrees until lightly browned and a knife inserted in the center comes out clean.

Note: To prevent edges of pie crust from getting too brown, loosely wrap the edge of the pie with foil before putting in the oven.

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