Buttermilk Pie

buttermilk pie
Old-Fashioned Buttermilk Pie

Pastry for 9-ich pie shell
1 cup granulated sugar
1 tablespoon all-purpose flour
1 cup buttermilk
4 eggs, lightly beaten
1 teaspoon vanilla extract
1/2 cup shredded coconut (optional)

Preheat oven to 350 degrees F. Prepare pie pastry and pre-bake about 8-minutes until almost done.

In a large bowl, combine sugar, flour, and buttermilk. Add beaten eggs and vanilla; mix well with a whisk until you can no longer feel the graininess of the sugar as you mix. Pour into prepared pie crust. (Reserve coconut for finishing.)

Place a crust protector or foil ring around crust edges to prevent over-browning and bake at 350 degrees for about 55 minutes or until the top is lightly brown and the center is set.

Finishing (optional): about a minute or two before pie is done, sprinkle the top with finely chopped coconut, and change to broil, keeping a very close eye. This will only take a minute or so to brown the coconut.

Remove from oven and let cool before serving. Best served warm or room temperature.


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