Buttered Coconut Pie

1 (9-inch) unbaked pie crust

1½ cups sugar

3 large eggs

½ cup butter, softened

½ cup whole milk

⅓ cup cornstarch

2 teaspoons vanilla extract

¼ teaspoon salt

1 (7-ounce) bag real shredded coconut

Preheat oven to 325 degrees. Place the pie crust in a pie plate. Crimp or trim the edges in a decorative fashion. Set aside.

In the large bowl of an electric mixer, combine the sugar and eggs and mix well. Add the butter and whip together well.

Add milk, cornstarch, vanilla and salt. Mix on low until well combined. Stir in the coconut by hand. Pour mixture into prepared pie crust and bake for 1 hour or until pie is golden-brown and set in the center. Cool on a wire rack for at least 30 minutes before slicing and serving. (Leftovers should be covered tightly and stored at room temperature for up to two days, if desired.)

Serves 8

Approximate values per serving: 503 calories, 30 g fat (17 g saturated), 102 mg cholesterol, 5 g protein, 57 g carbohydrates, 3 g dietary fiber, 310 mg sodium.

© 2015 ALICIA ROSS