Put The Lime In The Coconut Buttermilk Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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I love lime cooler cookies and this pie seemed a natural evolution from Grandma Robert's coconut buttermilk pie. Why does so many turn their nose up at buttermilk? Ingredients:
1 1/2 cups sugar |
3/4 cup sweetened shredded coconut |
1/2 cup buttermilk |
1/2 cup unsweeetened coconut milk |
1 t. all purpose flour |
2 large eggs |
2 egg yolks |
1/2 t. pure vanillaa |
minced zest and juice of 1 lime (green persian, not yellow key) |
pinch of salt |
one half package of refrigerated pie crust, rolled out nine inch pie pan |
Directions:
1. Preheat your oven to 350 degrees
2. Whisk all ingredients together in a large bowl until well incorporated
3. Pour into your pie shell and place on a baking/cookie sheet.
4. Bake until the filling is just set, yet still a bit jiggly, about 40-50 minutes.
5. Remove from the oven and cool to room temp on a rack.
6. NOTE: if you crust browns fast make a tin foil ring and place around the crust.
7. Chill the pie if not serving right away. Pie should be brought to room temp if chilled.
8. Personally, I like this pie chilled or room temp. It is delicious!
9. Garnish with thin sliced lime slices and whipped cream if you like.
10. It is easy to double the filling and make two pies since you have two crusts in a package and then you'll have some pie for breakfast! YUM!
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