Yes, you read that title right. Best EVER. And, I do mean ever! This coconut pie has stood the test of time, & has been passed down 2 generations.
It originally came from my great grandmother, and calls for just a handful of basic items. The simple ingredients come together to make a sensual creamy coconut experience.
You may already have everything you need in the house to make this one. If you do, what are you waiting for?!
This recipe yields 2 pies, which is certainly a good thing - because that first pie will be gone in record breaking time.
Coconut Custard Pie
- 5 eggs
- 2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup melted butter
- 14oz coconut
- 1 tsp vanilla extract
- 2 (9 inch) unbaked pie crusts
Instructions:
Preheat oven to 350 degrees.
In a large bowl, beat eggs & sugar until smooth. Mix in buttermilk & melted butter. Stir in coconut & vanilla. Divide the batter equally between both pie crusts.
Bake for 15 minutes, then cover the crust with a strip of tin foil or a pie crust shield
to prevent the crust burning. Bake for an additional 30-35 minutes (45-50 minutes total bake time). 
