French Coconut Pie

Hazel Smith's Hot Dish Recipe of the Week

French Coconut Pie

An easy and delicious Easter dessert.

1 1/2 cups sugar
1 tablespoon all-purpose flour
1 stick butter melted
3 large eggs
1/2 cup buttermilk
1 teaspoon vanilla
2 cups coconut
1 deep-dish unbaked 9-inch pie crust or homemade will do.

Preheat oven to 350°.

Mix sugar and flour. Add melted butter and mix well with mixer. Add eggs one at a time, beating well after each addition. Add buttermilk and vanilla and mix well. Stir in the coconut. Pour filling into pie shell. Bake 45 minutes or until light brown and doesn’t jiggle when shaken. Coconut will rise to the top during baking. Cool completely before serving.