- Yield: 6 Servings
- 1 (9-inch) baked pie shell
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1⁄2 cup (1 stick) melted unsalted butter
- 2 teaspoons vanilla extract
- 1⁄4 teaspoon salt
- 3 large eggs
- 1½ cups buttermilk
- 1¼ cups moderately finely grated coconut (preferably fresh
How to Make It
- Make, bake, and cool pie shell as directed. Leaving baking sheet in place on middle oven shelf, reduce oven temperature to 325°F.
- Beat sugar, flour, melted butter, vanilla, and salt in small electric mixer bowl at moderate speed about 1 minute to combine. Beat eggs in one by one, then with mixer at low speed, add buttermilk in slow steady stream. By hand, gently stir in 1 cup grated coconut.
- Pull middle oven shelf out and center cooled pie shell on baking sheet. Pour buttermilk filling directly into pie shell and scatter remaining 1⁄4 cup grated coconut evenly on top.
- Carefully slide shelf back into oven and bake pie 40 to 45 minutes until table knife inserted midway between center and rim comes out clean. Note: If crimped crust is over browning at any point, cover with strips of foil. When done, buttermilk filling will be soft in middle and jiggle slightly when pan is nudged. But it will firm up on cooling.
- Transfer pie to wire rack and cool to room temperature before serving. Or, if you prefer, cover loosely and chill well before cutting. I personally prefer this pie refrigerator-cold.