Y I E L D : 8 S E R V I N G S

This recipe came from The Pie Lady from North Carolina who was active in her church and who specialized in truly Southern cakes and pies. This is one of the simplest recipes for a delicious dessert we’ve tried. We will not judge you if you use a premade pie crust, but you may find you have a bit of filling leftover.

Unbaked 9-inch pie shell
1⁄4 cup butter, softened to room temperature
1 cup sugar
1⁄3 cup buttermilk
2 large eggs
1⁄4 teaspoon salt
1 teaspoon vanilla
1⁄2 package (31⁄2- to 4-oz.) shredded, sweetened coconut 

1. Place the oven rack in the middle position. Preheat the oven to 350°F.

2. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add buttermilk. Add eggs one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and crust is golden brown. Cool completely on a rack. Store loosely wrapped in wax paper in the refrigerator.

The recipe for Sheila’s Sweet Pie Crust appears on page 248, in Heirloom Cooking.

Reprinted from Heirloom Cooking With the Brass Sisters by permission of Black Dog & Leventhal Publishers, Inc. Copyright © 2008 Marilynn Brass and Sheila Brass

Photographs copyright © 2008 Andy Ryan

Please be aware that consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-born illnesses.