Super Easy Coconut Pie

1 unbaked 9 inch pie shell

¼ c. butter, softened

1 c. sugar

1/3 c. buttermilk

2 large eggs

¼ tsp. salt

1 tsp. vanilla

7 oz. shredded, sweetened coconut

Preheat oven to 350 degrees. Cream butter and sugar with a mixer. Add buttermilk. Mix well. Add eggs one at a time, mixing after each. Add salt and vanilla. Mix well. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and golden. I always wrap the edges of my pie crusts in aluminum foil to prevent over browning. Cool completely on rack. Store in refrigerator. Tastes best cold. Top with whipped cream or cool whip if desired.

This recipe is from the Bass Sisters’ cookbook Heirloom Cooking.