LEMON COCONUT BUTTERMILK PIE

Contributed by Tamalin Christen

• 1 stick (1/2 cup) butter, at room temperature
• 2 cups sugar
• 4 large eggs
• 2/3 cup buttermilk
• 1 teaspoon vanilla extract
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons finely grated lemon zest
• 1 cup coconut
• 1 unbaked single pie crust

Preheat oven to 400°. 

In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time to the butter mixture, beating until pale yellow and creamy. 

Add the buttermilk, vanilla, and lemon juice, beating until well combined. Stir in the lemon zest and coconut. 

Pour into prepared pie shell. Bake for 10 minutes, then reduce the heat to 350° and continue baking for an additional 25 to 40 minutes, until the pie is golden brown and the custard is set.

Allow the pie to cool on a rack before serving. Store leftovers covered in the refrigerator.