Coconut Buttermilk Pie 1/2 (15-ounce) package refrigerated piecrusts 2 cups flaked coconut 1/2 cup butter, melted 1 1/2 cups sugar 2 tablespoons all-purpose flour 4 eggs, well beaten 1/2 cup buttermilk 1 teaspoon vanilla extract 1 cup semisweet chocolate morsels Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside. Toast coconut at 350F for 5 minutes or until golden brown, stirring twice. Set aside. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well. Stir in toasted coconut and chocolate morsels. Pour mixture into prepared piecrust. Bake at 325F for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set. Yield: 1 (9-inch) pie. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at:
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