Monday, November 5, 2012

Buttermilk Custard Pie with Coconut

Buttermilk has been a staple in country kitchens for years. It is especially popular in Southern kitchens. Buttermilk has a certain tang, but it also makes baked goods tender and rich.  If you want to try this recipe and you don't happen to have buttermilk...no problem just add 1 tbl of vinegar to 1 cup of milk and let it sit undisturbed for 10 minutes!


Buttermilk Custard Pie with Coconut

1 pie crust (home made or store bought)
2/3 cup sugar
3 tbl flour
1 cup buttermilk
1/4 cup melted butter
2 eggs
1/2 cup shredded unsweetened coconut
1 tea vanilla

Preheat oven to 425.  Combine sugar and flour in a bowl, set aside. In a 2nd bowl whisk together buttermilk, butter, eggs,and vanilla. Whisk very well. Add to dry mixture and mix until well blended. STir in coconut.
Pour into pie crust. Bake for 10 minutes then lower oven temperature to 350. Bake 30 minutes more. Center of pie should be barely jiggly if you shake the pan.
Cool on rack

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