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Coconut Buttermilk Pie
Cooking with Paula Deen
, May/June 2006
1/2 (15-ounce) package refrigerated piecrust
1/2 cup (1 stick) butter, softened
11/2 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)
Preheat oven to 350°F. Fit piecrust 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 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
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