Roxy
Starter
French Coconut Pecan Pie
2-1/4 cups sugar
2 T flour
6 large fresh eggs
1 cup buttermilk (room temp)
8 T. butter, melted (one stick)
1 cup flaked coconut
1 cup pecans, chopped (toasted)
2 unbaked, 8 inch pastry shells
Preheat oven to 350 degrees.
In a medium bowl, combine sugar and flour. In a large bowl, whisk the eggs.
Whisk the flour mixture into the eggs until smooth. Stir in the buttermilk, butter, coconut and pecans. Pour into unbaked pie crusts. Bake until center is set, about 45-50 minutes. (Bake a bit longer because if you want it more set.)
2-1/4 cups sugar
2 T flour
6 large fresh eggs
1 cup buttermilk (room temp)
8 T. butter, melted (one stick)
1 cup flaked coconut
1 cup pecans, chopped (toasted)
2 unbaked, 8 inch pastry shells
Preheat oven to 350 degrees.
In a medium bowl, combine sugar and flour. In a large bowl, whisk the eggs.
Whisk the flour mixture into the eggs until smooth. Stir in the buttermilk, butter, coconut and pecans. Pour into unbaked pie crusts. Bake until center is set, about 45-50 minutes. (Bake a bit longer because if you want it more set.)
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