Lois Chitwood
I think that I saw some of you look at the recipe, and a few of you may frown, because of the buttermilk. Oh, precious friends, allow me to assure you that even if you are not a fan of buttermilk, you need not worry about that in this pie.
No, not at all actually the small amount of buttermilk that is added in this pie just enhances the overall flavor. Please just give it a try and you will be pleasantly surprised. Different versions of this buttermilk coconut pie have been around for years, way before I started cooking, and that my dear friends has been a while.
I remember when K.C. and I were dating and his Granny passed away and a neighbor lady came by with a buttermilk coconut pie. That lady just happened to become our late neighbor and special friend Mrs. King. She also was the third grade school teacher for K.C. and me. As I write these words tears are welling up in my eyes. Back then when she came by with that pie, it was just the neighborly thing to do.
None of us knew the journey that would transpire so many years later. K.C. and I were able to assist both Mrs. King and her husband for about 20 years before their passing. Yes, life is a journey and sometimes it can start with a simple pie. Love to all my dearest friends.
God bless and enjoy!
The other disciples therefore said unto him, We have seen the Lord. But he said unto them, Except I shall see in his hands the print of the nails, and put my finger into the print of the nails, and thrust my hand into his side, I will not believe. Then saith he to Thomas, Reach hither thy finger, and behold my hands; and reach hither thy hand, and thrust it into my side: and be not faithless, but believing. And Thomas answered and said unto him, My Lord and my God. Jesus saith unto him, Thomas, because thou hast seen me, thou hast believed: blessed are they that have not seen, and yet have believed. – John 20:25-29
Yummy Coconut Buttermilk Pie
6 tablespoons butter (melted)
1/4 cup buttermilk
1 cup sugar
3 eggs
1 teaspoon vanilla
1 teaspoon coconut extract (optional)
1-1/2 cups flaked coconut (I cut this flaked coconut with my kitchen scissors a little bit, I don’t care for the long strings of flaked coconut)
1 9-inch deep dish unbaked pie crust
Preheat oven to 350 degrees. Melt butter and set aside to cool some. Prepare pie crust in pie plate or have thawed (pre-frozen) ready, set aside. In a medium size bowl place cooled butter, buttermilk, and sugar, stir well to blend all together, add in eggs, vanilla, and coconut extract, mixing well until eggs are blended in well. Mix in coconut until it’s cover well with mixture. Pour into prepared pie crust and bake for about 35-40 minutes. Center should not jiggle when done. Be careful to not over bake. Serve warm or cool completely, cover and refrigerate.
Also refrigerate any leftovers.