Buttermilk Pie
1/2 (15-ounce) package refrigerated pie crusts
2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, drained
1/2 cup sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp.
Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients. Pour filling into pie crust.
Bake at 350F for 45 minutes or until pie is set and top is lightly brown. Serve warm, at room temperature, or cover and chill until ready to serve.
Yield: Makes 8 servings.
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