Buttermilk Coconut Pie

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Prep time does not include making the pie crust. This pie can also be made using all white sugar. You have enough filling to bake two 8-inch pies instead of one 10-inch deep dish pie if desired.

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Steps

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Set oven to 325 degrees.

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Toast the coconut on a baking sheet until golden brown stirring a few times.

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Set aside.

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Fit the unbaked pie pastry into a 10-inch deep dish glass pie plate , then flute edges as desired.

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Cover with plastic wrap and set aside.

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In a bowl beat the melted butter with both sugars and flour on medium speed until well blended.

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Add in eggs , buttermilk and vanilla.

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Beat until well combined.

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Add / stir in the toasted coconut and chocolate chips.

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Transfer the mixture into prepared pie shell / s.

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Place the pie / s onto a baking sheet to catch any spills.

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Bake for about 40-45 minutes or until just set and the crust is baked until light golden brown.

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Cool and serve with whipped cream or vanilla ice cream.

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Ingredients

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deep dish pie shells, flaked coconut, butter, white sugar, light brown sugar, flour, eggs, buttermilk, vanilla, semi-sweet chocolate chips, whipped cream