I always have buttermilk in  my fridge. No buttermilk= no pancakes= no fun!

In Ireland  guests are offered tea, whiskey….or buttermilk! In India, buttermilk is drunk to counteract  fiery curries.  Swedes pour it over their morning cereal. We Americans seem to think buttermilk is, well, butter milk. Oh no! Cultured buttermilk is made kind of  like yogurt; bacterial culture is added to nonfat or lowfat milk and then fermented. It’s the lactic acid in buttermilk that makes it a great tenderizer for baked goods and marinades. Try it in your pancakes- you’ll love it. And wait til you taste what it does for this homey, comforting pie!

Buttermilk Coconut Pie
Makes One 8 – 9 inch pie

Prep time: 10 minutes
Bake time: 1 hour
Make ahead: Yes- can be made 1 day in advance. Cover and refrigerate. Bring to room temperature before serving.

Crust:
One unbaked 8 or 9-inch pie crust (use your favorite pastry recipe or a ready-made crust)

Filling:
3 eggs
1/3 cup flour
1 ½ cup sugar
½ cup butter, melted and cooled
¾ cup buttermilk
1 teaspoon vanilla extract
1 cup sweetened shredded coconut

Preheat oven to 350 degrees.

In a medium mixing bowl, whisk together the eggs, flour, sugar, melted butter, buttermilk and vanilla; whisk until smooth. Stir in the shredded coconut. Pour mixture into unbaked pie shell. Bake 1 hour or until the center is set.