Cousin Michele makes this pie for her family each and every holiday. She learned it from Aunt Dolores and has taught her daughter, Nina, and son, Walker, to make it, too. The passing of recipes from one generation to the next is a thread of continuity, of family roots and place. Sweet memories in every bite, it’s a small but amazing bit of history. Let me just say I have never had “French” coconut pie in France. This pie is more along the lines of winning a blue ribbon at a country fair, not Le Cordon Bleu.
Recipe information
Yield
makes one 9-inch pie
Ingredients
Preparation
Step 1
Prepare an unbaked 9-inch pie shell. Preheat the oven to 325°F. To prepare the filling, in a bowl, whisk together the sugar, flour, and salt. Add the butter, buttermilk, eggs, vanilla extract, and coconut. Stir to combine. Pour into the pie shell. Bake until set and pale golden brown, about 1 hour. Remove to a rack to cool. Let cool completely before slicing and serving.
Step 2
Store in an airtight container for up to 2 days. (Don’t worry, it won’t last!)
