Coconut Pie from North Carolina
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- unbaked 9 inch pie shell
- 1/4 cup butter, softened to room temperature
- 1 cup sugar
- 1/3 cup buttermilk
- 2 large eggs
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 pkg. (3 1/2 to 4 oz) shredded sweetened coconut
1Put oven rack in middle position. Preheat oven to 350.
2Cream butter and sugar in the bowl of a standing mixer fitted with paddle attachment. Add buttermilk.
3Add eggs, one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes or til top is firm and crust is golden brown. Cool completely on rack. Store loosely wrapped in wax paper in the refrigerator. Makes 8 servings