Buttermilk Coconut Cream Pie
|Soft butter/Margarine||3⁄4 Cup (12 tbs)|
|Sugar||1 Cup (16 tbs)|
|All purpose flour||1 Tablespoon|
|Vanilla extract||1 Tablespoon|
|Buttermilk||1 Cup (16 tbs)|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|9 inch pastry crust||1 , unbaked (For 1 Crust Pie)|
Cream butter until light and fluffy.
Gradually beat in sugar.
Beat in eggs and flour.
Add remaining ingredients except pastry and mix well.
Mixture will be curdled.
Pour into pie pan lined with pastry rolled 1/8 inch thick, and bake in preheated very hot oven (450°F.) for 10 minutes.
Reduce heat to slow (300°F.) and bake for 30 minutes longer, or until firm.
Serve slightly warm or cold.