Coconut-Buttermilk Pie

1. 1

   Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Bake at 450 for 5 minutes.

2. 2

   Toast coconut at 350u00b0 for 5 minutes or until golden brown, stirring twice. Set aside.

3. 3

   Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.

4. 4

   Stir in toasted coconut and chocolate morsels. Pour filling into prepared piecrust.

5. 5

   Bake at 325u00b0 for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.

* Per serving · 4 servings · Values may vary.

No additional tips available.