Coconut Buttermilk Pie
A deliciously tangy, citrus-scented coconut custard pie.
1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon finely grated orange rind
1 cup unsweetened grated coconut
1 (9-inch) unbaked pie shell
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine the sugar, flour, salt and mix until well blended. Add the eggs one at a time, beating well with an electric mixer after each addition, then beat in the melted butter, buttermilk, extracts, and orange rind till well blended and smooth.
- Stir in the coconut, scrape the batter into the pie shell, and bake until a knife inserted into the center comes out clean, about 35 minutes.
- Transfer the pie to a wire rack to cool and serve at room temperature or chilled.
Makes 8 servings.