Coconut Pie - Makes Its Own Crust
photo by Donna G Sistrunk
- Ready In:
- 55mins
- Ingredients:
- 8
- Yields:
-
2 9inch pies
- Serves:
- 12-16
ingredients
- 5 tablespoons butter
- 3⁄4 cup sugar
- 4 large eggs
- 1 cup milk (skim, 2% or whole)
- 1 cup fat-free buttermilk
- 1 teaspoon lemon extract
- 10 tablespoons self-rising flour (or 10 tbs flour, 1 tsp baking powder and 1/3 tsp salt)
- 7 ounces shredded coconut, canned,frozen,or fresh (about 2 3/4 cups)
directions
- Preheat oven to 350 degrees.
- Cream sugar and butter together until creamy.
- Add eggs, one at a time, beating after each addition.
- Add milk, buttermilk, and lemon extract and beat until blended.
- Add flour and coconut and beat just until well mixed.
- Pour batter into two regular 9-inch pie pans or one deep dish 9-5/8-inch pie pan.
- Bake 30-40 minutes until crust forms on top, and pie is set in center and lightly browned on top.
- Cool and cut into slices.
- Serve at room temperature.
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RECIPE SUBMITTED BY
BeachGirl
Edisto Island, South Carolina
I am a retired computer programmer, teacher, and cookbook author. Hubby and I have a grown daughter & SIL, son & DIL and 2 grandgirls. My favorite hobbies: cooking, Silhouette crafting, sewing, embroidery and wearable art, quilting, genealogy research, reading,