Laura Bush’s Coconut Buttermilk Pie Recipe

Ingredients

• 1 unbaked 9-inch pie shell (store-bought, or make your own) do not prick the crust before adding filling
• 1 1/2 cup granulated sugar
• 1/2 cup buttermilk
• 3/4 cup (3/4 stick) unsalted butter, melted
• 3 large eggs
• 1 1/2 teaspoon vanilla extract
• 3/4 cup sweetened shredded coconut
• 2 cups stabilized whipped cream ( recipe follows )

• 1/2 cup coconut flakes, or extra sweetened shredded coconut, for garnishing

• Preheat the oven to 350°F. Move a rack one notch below the center of the oven. Whisk together the granulated sugar, buttermilk, melted butter, eggs, and vanilla in a large bowl. Stir in 1/2 cup of sweetened shredded coconut.

• Pour the filling into the unbaked pie shell. Place the pan on the lowered rack in the preheated oven, and bake the pie for 35 to 40 minutes—the filling and crust edges should be golden brown. Remove the pie to a cooling rack and let it cool completely.

• Toast 1/2 cup sweetened shredded coconut on the stove top in a non-stick pan over medium high heat, stirring constantly until golden brown.

For stabilized whipped cream: * 2 teaspoon unflavored gelatin * 8 teaspoons cold water * 2 cups heavy whipping cream * 1/2 cup powdered sugar

• Whisk the gelatin and cold water in a small bowl until combined. Set aside to let bloom.

• In a large chilled mixing bowl, beat the heavy whipping cream and powdered sugar until slightly thickened, but not to the soft peak stage.

• Microwave the gelatin and water mixture for 5 seconds or until it returns to a liquid form.

• Slowly drizzle the gelatin mixture into the whipping cream while beating at low speed. Increase the speed to medium-high until stiff peaks form.

• Add whipping cream to a piping bag and decorate dessert as desired.

• Sprinkle with toasted coconut. Enjoy!