This recipe is very close to an old family recipe I have for Buttermilk Pie that I have always thrown a handful of coconut and choc chips into. It must be baked long enough or it will be runny. The recipe does make more than needed for a 9". Best if you fill to the bottom of the scaloped part of the crust. The top should be browned nicely and only the center should have a slight jiggle. It is a sweet pie, but our family loves it. Best served cold.. Add a spoonful of homemade whipped cream and drizzle with a nice chocolate sauce. Awesome!
- 1/2 (15-ounce) package refrigerated piecrusts
- 2 cups flaked coconut
- 1/2 cup butter, melted
- 1 1/2 cups sugar
- 2 tablespoons all-purpose flour
- 4 eggs, well beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate morsels
- Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.
- Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.
- Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
- Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust.
- Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.
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