COCONUT BUTTERMILK PIE

1 1/2 cups sugar
3 tablespoons flour
1/4 teaspoon salt
3 large eggs, beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon vanilla
1/2 teaspoon lemon extract
1/2 teaspoon finely grated orange zest
1 cup unsweetened grated coconut (fresh or frozen)
1 unbaked (9-inch) basic pie shell

Preheat oven to 350 degrees F.

In a large mixing bowl, combine sugar, flour and salt and mix until well-blended. Add eggs one at a time, beating well with an electric mixer after each addition. Beat in melted butter, buttermilk, vanilla and lemon extracts and orange rind until well-blended and smooth. Stir in coconut. Spoon batter into pie shell.

Bake about 35 minutes until a knife inserted into center comes out clean. Transfer pie to a wire rack to cool and serve at room temperature or chilled.

Makes 6 servings
Source: My Mother's Southern Entertaining by James Villas with Martha Pearl Villas