Lunch: Coconut-Buttermilk Pie Recipe | MyRecipes

Sink your teeth into this flavorful and delicious pie. With it's coastal flare, this creamy delight will be one of your go-to desserts.

Ingredients

1/2 (15-ounce) package refrigerated piecrusts
2 cups flaked coconut
1/2 cup butter, melted
1 1/2 cups sugar
2 tablespoons all-purpose flour
4 eggs, well beaten
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup semisweet chocolate morsels

Instructions

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.
Toast coconut at 350 ° for 5 minutes or until golden brown, stirring twice. Set aside.
Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust.
Bake at 325 ° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.

Add a review for Coconut-Buttermilk Pie Recipe | MyRecipes