1 cup (2 sticks) butter, softened
2 cups shredded coconut
2 teaspoons vanilla extract
6 eggs
3 cups granulated sugar
½ cup buttermilk
2 tablespoons all-purpose flour
2 unbaked Pastry Piecrust (recipe on page 340)
Preheat the oven to 350°. In a large mixing bowl mix the butter, coconut, vanilla, eggs, sugar, buttermilk, and flour. Make sure the ingredients are mixed well. Pour into the pie shells. Bake for 20 to 25 minutes until the top is lightly browned.
YIELD: 2 PIES (16 SERVINGS)