Trisha Yearwood
French Coconut Pie
Yield: 8 to 10 servings
Ingredients
- 1 1/2 cups granulated sugar
- 1 tablespoon all-purpose 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
Instructions
- 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.