Coconut Chess Pie

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 1 tbsp Flour
  • 1 3/4 cups Sugar
  • 1 tsp Vanilla

• Nuts & Seeds

  • 2 1/2 cups Coconut, sweetened
  • 1 tsp Imitation coconut extract

• Bread & Baked Goods

  • 1 Pie shell, refrigerated

• Dairy

  • 1/2 cup Butter
  • 3/4 cup Buttermilk

Found on crazyforcrust.com

Ingredients

• 1 refrigerated pie shell, or from scratch
• 4 eggs
• 1 tablespoon flour
• 1 3/4 cups sugar
• 1/2 cup butter, melted
• 1 teaspoon vanilla
• 1 teaspoon imitation coconut extract, optional
• 3/4 cup buttermilk
• 2 1/2 cups shredded sweetened coconut, divided

Directions

• Preheat the oven to 350°F. Place pie crust in a 9” pie plate and crimp edges as desired. Chill until ready to fill. Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, and the buttermilk. Stir in 2 cups of the coconut. Place prepared pie shell on a rimmed baking sheet. Pour filling into pie and then carefully place in oven. Cover the edges of the pie crust with strips of aluminum foil. Bake pie for 40-45 minutes. After 25 minutes, remove the foil from the outside of the crust so the edges will brown. Cool completely before serving. Optional for serving: place remaining 1/2 cup of coconut on a baking sheet at bake at 350°F for just a few minutes, stirring often, until it starts to turn brown. This can also be done in a skillet over medium-low heat. Let cool. Serve pie with whipped cream or Cool Whip and toasted coconut.