Buttermilk Coconut Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
In Ireland hosts offer their guests tea, whiskey….or buttermilk! In India, buttermilk is drunk to counter fiery curries. Moroccans pour buttermilk over pancakes. Swedes pour it over cereal. Americans seem to think buttermilk is, well, butter milk. Oh no! Cultured buttermilk is made much like yogurt; bacterial culture is added to nonfat or lowfat milk and then fermented. It’s the lactic acid in buttermilk that makes it an ideal tenderizer for baked goods and marinades. I always have it in my fridge.
The pie can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.
Directions
Preheat oven to 350 degrees.
In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.
| Yield: | One 8-9 inch pie |
|---|
What's Needed:
One unbaked 8 or 9-inch pie crust
Filling:
3 eggs
1/3 cup flour
1 ½ cup sugar
½ cup butter, melted and cooled
¾ cup buttermilk
1 teaspoon vanilla
1 cup sweetened shredded coconut
Recipe brought
to you by Amy Tobin
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