Coconut Buttermilk Pie-the classic southern pie is even more delicious with the addition of shredded coconut and some chocolate chips.
Course Dessert
Cuisine Southern
Keyword buttermilk, pie
Prep Time 12 minutesminutes
Cook Time 50 minutesminutes
Refrigerate 1 hourhour
Servings 9
Ingredients
1/2packagerefrigerated pie crusts
2cupssweetened shredded coconut
1/2cupsalted butter,melted
1 1/3cupssugar
2tablespoonsall-purpose flour
4largeeggs,lightly beaten
1/2cupbuttermilk
1teaspoonvanilla extract
pinch of salt
1cupsemi-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.