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Recipe Summary

stand:
15 mins
prep:
25 mins
bake:
52 mins
cool:
1 hr
total:
2 hrs 32 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

For crust:
  • Let pie crust stand according to package directions. Unroll pie crust; place into a 9-inch pie plate. Tuck pie crust under and flute edges. Do not prick pie crust. Line pastry with double thickness of foil.

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  • Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 6 minutes more or until crust is light brown. Remove from oven. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

For filling:
  • In medium saucepan, melt butter over medium-low heat. Stir in sugar and flour. Remove from heat; set aside.

  • In a medium bowl, beat eggs lightly with a whisk until combined. Add buttermilk and vanilla; whisk until just combined. Gradually whisk buttermilk mixture into butter mixture until smooth. Stir in coconut.

  • Place partially baked pastry shell on the oven rack. Carefully pour filling into shell. Cover edge of pie with foil to prevent overbrowning.

  • Bake in the 350 degree F oven for 30 minutes. Remove the foil; bake pie about 10 minutes more or until a knife inserted near center comes out clean. Cool slightly on a wire rack. Serve warm. Cover and store any remaining pie in the refrigerator within 2 hours. Let chilled pie stand at room temperature for 1 hour before serving. Makes 8 servings.

Nutrition Facts

464 calories; fat 26g; cholesterol 113mg; saturated fat 15g; carbohydrates 55g; mono fat 4g; poly fat 1g; trans fatty acid 0g; insoluble fiber 1g; sugars 38g; protein 5g; vitamin a 437.3IU; vitamin c 0mg; thiamin 0mg; riboflavin 0.2mg; niacin equivalents 0.2mg; vitamin b6 0mg; folate 16.1mcg; vitamin b12 0.3mcg; sodium 281mg; potassium 124mg; calcium 40.4mg; iron 0.5mg.
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Reviews

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