Instructions: Coconut is a Southern addition to this classic Midwest favorite. Its a delightful pie and a breeze to make. Best of all, low-fat buttermilk works just fine. It will seem like a skimpy filling, but when the pie bakes, the crust shrinks down to meet the filling and it turns out perfect.

Chris Christensen
1 cup granulated sugar
2 tablespoons all-purpose flour (see note)

3 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 cup sweetened coconut
1 unbaked 9 inch pie shell

Preheat oven to 325 degrees. Mix sugar, flour, eggs and buttermilk until well-blended. Fold in vanilla and coconut. Pour into unbaked pie shell and bake for 1 hour. Cool and serve.

Note: When measuring the flour, dip measuring spoon into flour and level off without pressing down to pack the flour. -

Sugarplums" by Virginia Plainfield - Portland Oregonian

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