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| BUTTERMILK COCONUT CUSTARD PIE | |
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2 c. sugar 1 stick butter 3/4 c. buttermilk 4 eggs 1 tbsp. vanilla 1 c. coconut 2 pie crusts, unbaked Cream butter and sugar, add buttermilk, eggs, flavoring and coconut. Mix well. Pour in pie crusts and bake at 375°F for 30 to 40 minutes. | |
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recipe reviews #61745
R. F. (New Jersey) says:
Can cut down sugar to 1 1/2 cups will not affect recipe. If using frozen deep dish pie crust, filling will just be for 1 crust. Can also used low-fat dry coconut flakes. Nice brown crust. Center of pie is the last to bake firm.
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