Name: Buttermilk Coconut Chess Pie
Yield: 4 servings
Ingredients: 2 (9 inch) frozen pie crusts, unbaked (do not use deep dish); 1 large egg; 4 large egg yolks; 2/3 cup sugar; 2/3 cup light brown sugar, packed; 1/2 teaspoon salt; 2/3 cup buttermilk; 1/3 cup heavy cream; 6 tablespoons unsalted butter, cut into small pieces; 1 1/2 cups sweetened flaked coconut

Servings: 4 persons

2 (9 inch) frozen pie crusts, unbaked (do not use deep dish)
1 large egg
4 large egg yolks
2/3 cup sugar
2/3 cup light brown sugar, packed
1/2 teaspoon salt
2/3 cup buttermilk
1/3 cup heavy cream
6 tablespoons unsalted butter, cut into small pieces
1 1/2 cups sweetened flaked coconut

1
Preheat the oven to 300u00b0F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
2
Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Buttermilk Coconut Chess Pie

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