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Darryl Worley's Buttermilk Coconut Pie Recipe

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This recipe for Darryl Worley's Buttermilk Coconut Pie, by , is from Joyce Manwiller's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Saturday, June 13, 2009


1 Classic Crisco Pie crust, unbaked
3 eggs
1/3 cup flour
1 1/2 cups sugar
1/2 cup butter, melted and cooled
3/4 cup buttermilk
1 tsp vanilla
1 cup shredded coconut
Classic Crisco Pie Crust:
1 1/3 cup flour
1/2 tsp salt
1/2 Crisco stick, or 1/2 cup Crisco shortening
3 Tbsp cold water

Preheat oven to 350F.
Classic Crisco Pie Crust:
In a medium bowl mix flour and salt. Cut in shortening using a pastry blender until mixture forms pea-sized chunks. Sprinkle with water, one tablespoon at a time. Toss lightly with a fork until dough forms a ball. Press between hands to form a 5-6 inch pancake. Flour dough lightly. Roll into a circle between sheets of waxed paper. Peel off the top sheet. Flip dough into pie plate. Remove the other sheet of paper and fit dough to pie plate. Trim crust 1 inch larger than pie plate, fold under and flute.
In a medium mixing bowl, whisk together until smooth, the eggs, flour, sugar, melted butter, buttermilk and vanilla. Stir in to shredded coconut. Pour the mixture into the unbaked pie crust. Bake for 1 hour or until center is set.




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