Mama’s Buttermilk Coconut Pie

Ingredients Dough for single-crust pie 1 cup sugar 3 large eggs 1/2 cup buttermilk

1/2 cup unsalted butter, melted and cooled 2 tablespoons all-purpose flour 1-1/2 teaspoons vanilla extract Dash salt 1-1/2 cups sweetened shredded coconut

Directions Preheat oven to 325°. Roll dough into a 1/8-inch circle on a lightly floured surface and place in a 9-inch pie pan. Flute edge and trim 1/2 in. beyond plate rim. Place pie plate on rimmed baking sheet.

Blend sugar, eggs, buttermilk, butter, flour, vanilla, and salt in a large basin. Mix in coconut. Put in crust. Bake 50-60 minutes until top is light golden brown and center is almost set. Cool on a wire rack and serve or refrigerate within 2 hours.

Avoid overbaking this pie or it will crack when cooled. The pie's middle will be slightly unstable after baking but will firm up when cooled.

Individual pie dough Single-crust pie dough: Cut 1/2 cup cold butter into 1-1/4 cups all-purpose flour and 1/4 tsp. salt until crumbly. Toss with a fork as you add 3-5 Tbsp. ice water until dough holds together.  

Nutrition Facts: 1 piece: 550 calories, 35g fat (23g saturated), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.