My mama showed me how to make this pie about 40 years ago, just as her mama showed her how to make it. I was 6 when Mawmaw passed away, but I can still remember her cooking in the kitchen in her beautiful cotton dresses dusted with flour. I am honored to teach my daughter how to make this dessert, too. —Lisa Allen, Joppa, Alabama,
Ingredients
- Dough for single-crust pie
- 1 cup sugar
- 3 large eggs, room temperature
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 tablespoons all-purpose flour
- 1-1/2 teaspoons vanilla extract
- Dash salt
- 1-1/2 cups sweetened shredded coconut
image/svg+xml Text Ingredients View Recipe,
Directions
It is important not to over-bake this pie or the surface will crack as it cools. The center of the pie will still be slightly wobbly after baking but will set up as it cools. Dough for single-crust pie Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
Nutrition Facts
1 piece: 550 calories, 35g fat (23g saturated fat), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.
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Nutrition Facts
1 piece: 550 calories, 35g fat (23g saturated fat), 142mg cholesterol, 318mg sodium, 54g carbohydrate (34g sugars, 1g fiber), 6g protein.
