Coconut Buttermilk Pie
Coconut Buttermilk Pie-the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate chips.
Servings: 9
Ingredients
- 1/2 package refrigerated pie crusts
- 2 cups sweetened shredded coconut
- 1/2 cup salted butter, melted
- 1 1/3 cups sugar
- 2 tablespoons all-purpose flour
- 4 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- pinch of salt
- 1 cup semi-sweet chocolate chips
- whipped cream for serving, optional
Instructions
- Preheat oven to 325 degrees.Fit pie crust into a 9-inch pie pan. Fold edges under and crimp.Refrigerate until needed.
- Place coconut in a nonstick skillet over medium-low heat. Cook until golden, stirring frequently. Let cool.
- In a large bowl, whisk together melted butter, sugar, and all-purpose flour.
- Add eggs, buttermilk, vanilla, and salt and whisk together.
- Stir in toasted coconut and chocolate chips.
- Pour filling into pie crust. Place on a rimmed baking sheet. Bake for 30 minutes. Shield edges with aluminum foil or use a pie shield to keep the crust from getting too brown and bake another 20 to 25 minutes.
- Let cool and then refrigerate for at least 1 hour before serving.
Nutrition
Calories: 580kcal