Coconut Buttermilk Pie

Serves 6-8

Half of a (15-ounce) package refrigerated pie crust
1/2 cup (1 stick) butter, softened
1 1/2 cups sugar
4 large eggs
2 tablespoons flour
1/4 teaspoon salt
1 cup shredded coconut
1 cup buttermilk
1 teaspoon rum extract
Sweetened whipped cream and strawberries (optional)

Preheat oven to 350 degrees. Fit pie crust into 9-inch pie plate; fold
edges under and crimp; set aside. In medium bowl, beat butter and sugar
with electric mixer until creamy. Add eggs, beating well. Add flour and
salt, beating at low speed until blended. Stir in coconut, buttermilk and
rum extract. Pour into prepared pie shell. Bake 1 hour, or until knife
inserted in center comes out clean. Cover pie loosely with foil while
baking to prevent excess browning, if necessary. Garnish with whipped
cream and strawberries if desired.


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