Buttermilk Coconut Custard Pie

  • Yield: 8 servings


1 1/4cups White Sugar
2tablespoons Flour
1/2cup Melted Butter
3-- Eggs
1/2cup Buttermilk
1teaspoon Vanilla
4ounces flaked coconut, divided
1-- Unbaked Pie Shell


Preheat oven to 325 degrees. 

Combine butter, eggs, and buttermilk.  Mix well.  Add sugar and flour, mix.  Add vanilla and about 2/3 of the coconut.  Pour into deep pie dish which has been lined with pie shell.  Sprinkle with remaining coconut.

 Bake at 325 degrees for 60 to 65 minutes.  Cool completely before cutting.

You may sprinkle some toasted coconut over top for garnish when finished baking.