Golden Lamb Inn's Old-Fashioned Coconut Pie
Total time: 1 hour, plus cooling time Servings: 8 to 10
1 1/2 cups flour
3/4 teaspoon salt
1/2 cup lard
3 tablespoons ice water
4 eggs, slightly beaten
1 1/3 cups sugar
5 tablespoons butter, melted
1/3 cup buttermilk
1 1/4 teaspoons vanilla
1 1/3 cup unsweetened thread coconut
Combine the flour and salt in a bowl. Add the lard, and using your
fingertips, blend it in completely. Add the ice water and stir with a
fork just until the mixture comes together into a ball. Shape the pastry
dough into a round disk. Roll the dough on a floured board into a 14-inch
circle. Fold the dough into quarters, center it on a 9-inch pie plate,
unfold and gently pat the dough into the bottom and sides of the pie
plate. Trim edge of pastry allowing about 2-inches overhang. Flute the
edges. Set aside while preparing filling. Mix together the eggs, sugar,
butter, buttermilk, vanilla and coconut. Pour the mixture into the unbaked
pie shell and bake at 375 degrees for 35 to 40 minutes until dark golden
brown on top. Cool to room temperature on a wire rack.
Each serving: 393 calories; 5 grams protein; 46 grams carbohydrates; 1
gram fiber; 21 grams fat; 11 grams saturated fat; 110 mg. cholesterol; 214
mg. sodium.
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