Congratulations Nancy Frazier - Winner of the Beso Bake Up Summer Sweets Contest!
When I read Nancy’s entry, I was not only intrigued by her French Coconut Pie, but also moved because of why it’s her favorite recipe. Food is so often tied with such visceral memories, and I love that this pie makes her think of her late great-grandmother. I made the pie on a warm afternoon and the flavors were, just like she said, “so dreamy.” Like Nancy, I usually tend to pick chocolate desserts, but the best thing about her French Coconut Pie was that it took mere minutes to whip up, but tasted like I had spent the entire day slaving away in the kitchen.
Emily
French Coconut Pie
OVEN:
375° – 10 minutes
300° – 35 to 40 minutes
• 1 1/4 cups sugar
• 6 tbsp. butter
• 1/4 cup buttermilk
• 3 eggs
• 1 3/4 cups angel flake coconut
• 1 tsp. vanilla extract
• 1 unbaked pie shell
Cream sugar and butter. Add buttermilk to the sugar and butter. Beat eggs lightly and add to sugar and butter, stirring lightly. Add coconut and vanilla. Pour into the unbaked pie shell. Cook 10 minutes at 375°. Lower heat to 300° and cook until done, approximately 35 to 40 minutes.
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