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Coconut Lime Buttermilk Pie by Buckwheat

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  • Coconut Lime Buttermilk Pie by Buckwheat

    Buckwheat
    Posted April 16, 2006 07:31 PM

    I made 4 of these pies, a pound cake, and a large peach cobbler, and there is nothing left except a couple of pieces of the poundcake!
    The best part is the this pie was soooo easy to make.

    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 vanilla
    Minced zest and juice of 1 lime
    Pinch of salt
    9 inch pie crust (please make your own)

    Preheat your oven to 350 degrees
    Whisk all ingredients together in a large bowl until well incorporated
    Pour into your pie shell and place on a baking/cookie sheet.
    BAKE until the fillings is just set, yet still a bit slightly jiggly, about 40-50 minutes.
    Remove from the oven and cool to room temp on a rack.

    NOTE: if you crust browns fast make a tin foil ring and place around the crust.

    Chill the pie if not serving right away. Pie should be brought to room temp if chilled. I like this pie chilled or room temp. It is delicious!

    Better make two because it will not last very long. A dollop of whipped cream or fresh berries really make this special.
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