Coconut Chess Pie

Step 1

Preheat the oven to 350°F. Place pie crust in a 9” pie plate and crimp edges as desired. Chill until ready to fill.

Step 2

Whisk the eggs, then whisk in the flour and sugar until smooth. Whisk in the melted butter, both extracts, salt and the buttermilk. Stir in 2 cups of the coconut.

Step 3

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 or a pie crust shield

Step 4

Bake pie for 40-45 minutes. After 25 minutes, remove the shield from the outside of the crust so the edges will brown. Cool completely before serving.

Step 5

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.

Step 6

This can also be done in a skillet over medium-low heat. Let cool.

Step 7

Serve pie with whipped cream or Cool Whip and toasted coconut.