posted on Nov, 29 2010 @ 09:22 PM
You can literally make this pie in less than five minutes! But even if it takes you ten, it's a really small price to pay for the results. With a
lot of butter and sugar, it is rich, but it's good and one slice will satisfy you ... at least for several hours ... sometimes.
Just melt the butter in the bowl, then put everything else in there with it, mix well and pour it into one of those pie crusts you buy at the store
(that taste just as good, if not better than the real thing ... preservatives, be damned). Go nuts while it's cooking and the smell begins wafting
around your abode. Then pull it out, eat and curse yourself for not waiting long enough for it to cool so you wouldn't burn your tongue.
You can also take the pie crusts and cut little pie crusts out of it and line cupcake pans so you easily create little coconut "tarts." Just watch
them ... they take less time to cook. But once the top of the little ones (or the big one) is pretty toasted-brown on top and set, they're done.
Keep in mind this recipe will "rise" just a little because of the eggs.
You can throw in some chopped pecans (or any other nut you want) as well. Delicious. I also add maybe ½ to 1 teaspoon or so of rum extract. It
doesn't make it taste like rum or anything, but, to me, it just gives it a little bit more of an interesting flavor.
This recipe comes from one of my eight Georgian (the state, not the country) aunts. They pretty much know how to make pies down there.
Another aunt has a similar recipe, but calls for ½ teaspoon of vinegar in lieu of the buttermilk. It also calls for an extra ½ cup of sugar. This
becomes "French" Coconut Pie. But I would probably not include the extra sugar in the future ... it is possible for things to be too sweet, you
know. I imagine, in both cases, the buttermilk/vinegar is for the purpose of cutting the sweetness of the sweetness. But there could easily be more
chemistry behind it than what I am aware of.
6 tablespoons butter, melted
1 cup sugar
¼ cup buttermilk
3 eggs, beaten
1 teaspoon vanilla
1 cup flaked coconut
1 9" unbaked pie shell
Combine ingredients in a medium-sized bowl and mix well. Pour into unbaked pie shell and bake 30-40 minutes at 350°.