Three Sisters Coconut Pie
1 lightly baked 9-inch pie shell
3 large eggs
2/3 C. granulated sugar
3 T. flour or cornstarch
1/4 C. coconut cream
2 C. buttermilk or undiluted evaporated milk
Pinch of salt
1 t. vanilla extract
1 1/2 C. sweetened, flaked coconut
1/2 t. grated nutmeg, or to taste
Preheat the oven to 350°F. Combine the eggs, sugar and flour or cornstarch in a large bowl. Beat briskly with a whisk until well blended. Stir in the coconut cream, milk, salt and vanilla extract, mixing until blended. Add the coconut and stir again.
Pour the filling into the partially baked piecrust. Sprinkle the top of the pie with the nutmeg. Set the pie on the middle oven shelf and bake for 30 to 35 minutes, or until the pie is puffy and light golden and a knife inserted in the center comes out almost clean. Don’t overbake.
Remove the pie from the oven and cool completely on a wire rack. If you must chill, bring to room temperature for 20 or so minutes before serving.
Yields 6 servings.
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