The easiest Coconut Custard Pie recipe — if I can do it so can you! No prebaking the crust required! This pie recipe will immediately become a favorite!
1unbaked pie crust (Robyn has a recipe in her book!)
Instructions
Preheat the oven to 325°F.
In a large bowl, combine the sugar, coconut, buttermilk, eggs, butter, and vanilla. Pour into the piecrust.
Bake until the top is golden brown and the center is set, about 45 minutes. Let cool completely before serving.
Notes
Freezer Friendly! Let the baked pie cool completely. Wrap tightly with aluminum foil or plastic wrap, making sure to wrap all the way around the top and bottom of the pie. Store in a freezer bag in the freezer for up to 3 months. Thaw overnight in the refrigerator, cut, and serve!