Ingredients
-
1 1/4
-
2
-
1/2
-
3
-
1/2
-
1
-
3 1/2
-
1
-
-
-
-
-
-
-
Directions
Buttermilk Coconut Pie,Found this recipe in a magazine many years ago. This is the best coconut pie recipe I ever tried.,I made the recipe exactly as it was shown, with one exception used coconut imitation extract but used 1/2 teaspoon (too strong a flavor for a full teaspoon) as my gang really luuuuuuuv coconut. I was not disappointed. I made a second one with the exact ingredients and that too was so delicious, but I do prefer the coconut extract instead of the vanilla. For those who need to lower the sweetness to their taste go ahead it will still be delicious. I modified the thickness of my crust …made it a little thinner and that too was a good choice if I say so myself. This pie is a winner the texture of the custard is perfect just what I was looking for.,Wow, this is the 1st time I have ever reviewed a recipe….DEFINITELY REDUCE SUGAR!…and I added a 1/4tsp kosher salt. Instead of pie crust, I poured the filling into fyllo paper dough…..this is the nicest balance of flavors…..also I toasted the coconut to bring out the flavors just a bit….5-7 minutes in a 325′ oven for roasting. THIS is my new favorite coconut pie folks!
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Steps
|
1
Done
|
Combine the Sugar and Flour in a Large Bowl. |
|
2
Done
|
Add Melted Butter, Eggs, Buttermilk, Vanilla and 2/3 of the Coconut. |
|
3
Done
|
Mix Well. |
|
4
Done
|
Pour Mixture Into Shell. |
|
5
Done
|
Sprinkle With Remaining Coconut. |
|
6
Done
|
Bake at 325 Degrees For 1 Hour or Until Set. |
