BUTTERMILK PIE
Found this recipe in an old cookbook at Half-Priced Books, and bought it for this recipe alone. It claimed to have been a past contest winner, and once I made it, I understood why. My husband still asks for this one, after years and years of having it. It will quickly become a go-to dessert for you once you taste how delicious it...
Provided by Phyllis Gesch
Categories Pies
Number Of Ingredients 8
Steps:
- 1. Prepare pie crust, according to package or recipe directions. Cool completely on a wire rack.
- 2. Reduce oven temperature to 350. Combine the sugar, flour, and nutmeg in a large mixing bowl. With a mixer at medium speed, beat in the eggs until smooth. Beat in the buttermilk, butter, and vanilla to blend. Pour mixture into the pre-baked pastry shell, then sprinkle the top with the coconut.
- 3. Bake for 40-45 minutes, or until center is just set. Cool completely on a wire rack. Serve at room temperature or chilled. Pie will last a few days in the refrigerator if it's not gobbled up the first time it's served.
- 4. *NOTE: This pie is just as delicious without the coconut, so you can omit that if you would like. My husband prefers it without the coconut, so I've made it both ways many times, and they are equally as divine.
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