Coconut-Buttermilk Pie

Ingredients

• 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

Preparation

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside.
2. Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.
3. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
4. Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust.
5. Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.