TA ST E / /
Buttermilk Pie with Toasted Coconut and Dark Chocolate Coconut desserts and Easter go hand in hand, and this pie is a quintessential dessert to please any sweet tooth. The toasted coconut is combined with creamy and slightly tangy buttermilk and rich dark chocolate, which makes it the perfect way to end any meal. It is easy to prepare using a readymade pie crust, plus it can also be made several hours ahead of time. Our kids always loved baking with us in the kitchen. This pie is a great recipe to make with your family—the steps are not too involved, but there are enough things to keep curious little cooks engaged. Mixing and measuring are all great ways to practice basic math, reading and fine motor skills all at the same time.
Servings: 8 1 9-inch, readymade pie crust 1 stick of butter, softened 1 cup sugar ¼ teaspoon salt 3 tablespoons flour 3 eggs 1 cup buttermilk 2 teaspoons vanilla 1 cup toasted coconut flakes 1 cup dark chocolate chips
1. Heat the oven to 350 degrees and press the readymade pie dough into a 9-inch pie plate.
2. In a large mixing bowl, cream together the softened butter and sugar until smooth. Add the salt and flour, and stir until well combined.
3. In a separate mixing bowl beat the eggs until frothy. Add them into the sugar-butter mixture and stir until well combined. Fold in the buttermilk, vanilla, coconut and chocolate chips.
4. Pour the mixture into the pie shell. Bake in the oven for 30 to 40 minutes or until the top is golden and a tester poked into the center of the pie comes out clean. 5. Allow the pie to cool for about 15 minutes before serving.
HOW TO MAKE IT A FEAST
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This simple menu can be paired with many other 225 recipes for a grander holiday spread. Some other dishes to add to this menu: • Savory Rosemary Scones • Sauteed Spring Peas with Garlic and Mint • Spring Salad with Roasted Beets and Oranges Find these recipes at 225batonrouge.com/recipes.
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