Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake at 450 for 5 minutes.
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 filling 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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