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Buttermilk Coconut Pie presented by Newbury House at Historic Rugby Bed and Breakfast
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Ingredients:
1/4 cup butter or margarine
1 cup sugar
2 Tablespoons all-purpose flour
Dash of salt
4 eggs, beaten lightly
1 cup buttermilk
2 teaspoons vanilla extract
1 cup grated coconut
Melt butter or margarine. Remove from heat and stir in sugar, flour, and salt. Add the beaten eggs, vanilla, and buttermilk and stir till well blended. Stir in coconut. Pour into unbaked pie shell. Bake in 350-degree oven approximately 45 minutes or until set and lightly browned.
Note: Pie will puff up as it bakes, then sink some as it cools. Can be served at room temperature or chilled. Serve topped with dollop of whipped cream and sprinkle of coconut.
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Newbury House at Historic Rugby Bed and Breakfast
Rugby, Tennessee
1880's mansard-roofed boarding house & 2 cottages located within a 2-block area in the National Register Historic District.
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Click here for pictures and information about the inn.
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More Newbury House at Historic Rugby Bed and Breakfast Recipes:
Shepherd's Pie |
Harrow Road Spoon Rolls
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