You can make the homemade pastry recipe if you like, but if you start with a purchased pie crust, this is a really quick and easy dessert. Be sure to use grated fresh or frozen coconut for ease in slicing.

　　

Ingredients

serves 8 to 10

　　1 1/2 cups sugar

　　1 tablespoon all-purpose flour

　　1/2 cup (1 stick) butter, melted

　　3 large eggs

　　1/2 cup buttermilk, well shaken

　　1 teaspoon vanilla extract

　　2 cups grated coconut, fresh or frozen

　　1 deep-dish unbaked 9-inch pie shell, homemade (page 182) or purchased

　　

Step 1

Preheat the oven to 350°F.

　　

Step 2

In the bowl of an electric mixer, beat the sugar and flour with the melted butter. Add the eggs one at a time, mixing well after each. Add the buttermilk and vanilla and combine again. Stir in the coconut.

　　

Step 3

Pour the filling into the prepared pie shell. Bake for 45 to 50 minutes, or until lightly brown and the center of the pie doesn’t jiggle when shaken lightly. A toothpick inserted into the center of the pie should come out moist but not covered with custard. The coconut will rise to form a top crust during baking. Set the pie in the pan on a wire rack and cool completely before serving.

　　

From Gwen

Step 4

The coconut rises to the top to form a crunchy topping.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.