Rancher's Buttermilk Pie

Ingredients

• 1/2 (15-ounce) package refrigerated piecrusts
• 2 cups sugar
• 2 tablespoons cornmeal
• 5 large eggs, lightly beaten
• 2/3 cup buttermilk
• 1/2 cup crushed pineapple, drained
• 1/2 cup sweetened flaked coconut
• 1/4 cup butter, melted
• 2 teaspoons grated lemon rind
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract

Preparation

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into piecrust.
3. Bake at 350° for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.