Friday, April 2, 2010
These are all mighty fine additions to a custard pie, but what happens when you add all three at once?
Custard pie nirvana.
It's still a bit warm, but I couldn't resist any longer (and I couldn't keep y'all in suspense any longer).
I was so excited by the first bite that I had to share it with someone, so I ran next door to give my neighbors a taste. I ended up leaving the plate over there, but luckily, I still have the rest of the pie here.
Make this for your Easter dinner! Yes-do it!
(I may have to come up with a more succinct name. I'm game for suggestions)
single 10" pie crust
1stick butter, softened
1 1/4 c sugar
3 large eggs
2/3 c buttermilk
1 t vanilla
1 T lemon juice
1 T lemon zest
1 cup shredded coconut
-cream the butter and sugar until light and fluffy
-add the eggs and beat until pale yellow and creamy
-add the buttermilk, vanilla, lemon juice and zest
-stir in the coconut and pour into prepared crust
-sprinkle top with additional coconut (3-4 T)
-bake at 400 degrees for 10 minutes
-reduce heat to 350 degrees and bake for an additional 35 minutes
(until pie is golden and custard is set)
-cool before serving (or just dig in with a spoon)