**DONOTDELETE**
12-20-2001, 02:03 PM
This is soooooooooooo good!!
Coconut Buttermilk Pie
In the South, buttermilk is used to make breads, pancakes, crusts, and Lord knows what else, but perhaps its greatest legacy are our sublime, mellow, rich buttermilk pies that can taste almost like cheesecake. This pie's taste is heightened by the addition of coconut though you can add cherries, fresh berries, grapes, or even raisins.
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon finely grated orange rind
1 cup unsweetened grated coconut
1 unbaked 9-inch pie shell (homemade or a store-bought frozen one)
1. Preheat oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, salt and mix until well blended. Add the eggs one at a time, beating well with an electric mixer after each addition, then beat in the melted butter, buttermilk, extracts, and orange rind till well blended and smooth. Stir in the coconut, scrape the batter into the pie shell, and bake till a knife inserted into the center comes out clean, about 35 minutes. Transfer the pie to a wire rack to cool and serve at room temperature or chilled. Makes one 9-inch pie, serving 6.
Southern Favorites @ Houston Chronicle.com (http://www.chron.com/cs/CDA/story.hts/foodtalk/archive/571997)
Coconut Buttermilk Pie
In the South, buttermilk is used to make breads, pancakes, crusts, and Lord knows what else, but perhaps its greatest legacy are our sublime, mellow, rich buttermilk pies that can taste almost like cheesecake. This pie's taste is heightened by the addition of coconut though you can add cherries, fresh berries, grapes, or even raisins.
1 1/2 cups sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon pure vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon finely grated orange rind
1 cup unsweetened grated coconut
1 unbaked 9-inch pie shell (homemade or a store-bought frozen one)
1. Preheat oven to 350 degrees F. In a large mixing bowl, combine the sugar, flour, salt and mix until well blended. Add the eggs one at a time, beating well with an electric mixer after each addition, then beat in the melted butter, buttermilk, extracts, and orange rind till well blended and smooth. Stir in the coconut, scrape the batter into the pie shell, and bake till a knife inserted into the center comes out clean, about 35 minutes. Transfer the pie to a wire rack to cool and serve at room temperature or chilled. Makes one 9-inch pie, serving 6.
Southern Favorites @ Houston Chronicle.com (http://www.chron.com/cs/CDA/story.hts/foodtalk/archive/571997)