Recipe: Coconut Buttermilk Pie

COCONUT BUTTERMILK PIE

1/2 of a (15-ounce) package refrigerated pie crust
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
4 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 cup shredded coconut
1 cup buttermilk
1 teaspoon rum extract
Sweetened whipped cream and strawberries (optional garnishes)

Fit pie crust into a 9-inch pie plate; fold edges under, and crimp; set aside.

In a medium bowl, beat butter and sugar with an electric mixer until creamy. Add eggs, beating well. Add flour and salt, beating at low speed until blended. Stir in coconut, buttermilk, and rum extract. Pour into prepared pie shell.

Bake in a preheated 350 degree F oven 1 hour, or until a knife inserted in center comes out clean. Cover pie loosely with foil while baking to prevent excess browning, if necessary.

Garnish with whipped cream and strawberries if desired.

Makes 1 (9-inch) pie
Source: Cooking With Paula Deen magazine, May/June 2006