Trisha Yearwood's French Coconut Pie

1 1/2 cups sugar
1 tablespoon flour
1 stick (1/2 cup) butter, melted
3 large eggs
1/2 cup buttermilk, well shaken
1 teaspoon vanilla extract
2 cups grated coconut fresh or frozen
1 (9-inch) deep dish unbaked pie shell

Heat oven 350 degrees F.

In the bowl of an electric mixer beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each addition. Add the buttermilk and vanilla extract and mix again. Stir in the coconut.

Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes or until lightly browned and the center of the pie does not jiggle when lightly shaken. A wooden pick inserted in the middle of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving.

Serves 8 to 10.