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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We get so many compliments on this pie, Kimberly says. Ingredients:
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 |
Directions:
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. Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside.
3. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well.
4. Stir in toasted coconut and chocolate morsels. Pour filling into prepared piecrust.
5. Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.
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