3 large eggs
2 cups store-bought frozen grated coconut, thawed
11/2 cups sugar
1/2 cup buttermilk, well shaken
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 deep-dish unbaked 9-inch pie shell, homemade or purchased
Preheat the oven to 350 degrees F. In the bowl of an electric mixer and using the whisk attachment, beat the eggs, coconut, sugar, buttermilk, butter, flour and vanilla until well combined. Your mixture may look curdled but keep beating on high until it comes together (it will still be chunky from the coconut).
Pour the filling into the pie shell. Bake until lightly browned, the center of the pie doesn’t jiggle when shaken lightly and a toothpick inserted into the center comes out moist but not covered with custard, 45 to 50 minutes. The coconut will rise to form a top crust during baking. Set the pie on a wire rack and cool completely before serving, about 1 hour.
Linda wants this pie- might have to make it!
I made it- love the texture, too sweet. Make sure to use the frozen coconut (not as sweet) or less coconut. I would also cut back on the sugar.