COCONUT BUTTERMILK PIE
"Coconut is a Southern addition to this classic Midwest favorite. It's a delightful pie and a breeze to make. Best of all, low-fat buttermilk works just fine. It will seem like a skimpy filling, but when the pie bakes, the crust shrinks down to meet the filling and it turns out perfect."
1 cup granulated sugar
2 tablespoons all-purpose flour (see note)
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup sweetened coconut
1 unbaked (9-inch) pie shell
Preheat oven to 325 degrees F.
Mix sugar, flour, eggs and buttermilk until well-blended. Fold in vanilla and coconut. Pour into unbaked pie shell.
Bake for 1 hour. Cool and serve.
Makes one (9-inch) pie
Source: From Fettucini To Sugar Plums by Virginia Plainfield
"Coconut is a Southern addition to this classic Midwest favorite. It's a delightful pie and a breeze to make. Best of all, low-fat buttermilk works just fine. It will seem like a skimpy filling, but when the pie bakes, the crust shrinks down to meet the filling and it turns out perfect."
1 cup granulated sugar
2 tablespoons all-purpose flour (see note)
3 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup sweetened coconut
1 unbaked (9-inch) pie shell
Preheat oven to 325 degrees F.
Mix sugar, flour, eggs and buttermilk until well-blended. Fold in vanilla and coconut. Pour into unbaked pie shell.
Bake for 1 hour. Cool and serve.
Makes one (9-inch) pie
Source: From Fettucini To Sugar Plums by Virginia Plainfield
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