Advertisement

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.

    Advertisement
Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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; total fat 26g; saturated fat 15g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 113mg; sodium 281mg; potassium 124mg; carbohydrates 55g; fiber 1g; sugar 38g; protein 5g; trans fatty acidg; vitamin a 437IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 16mcg; vitamin b12mcg; calcium 40mg; iron 1mg.

Reviews