COCONUT-ALMOND BUTTERMILK BLISS PIE

Pastry for a 1-crust pie

1 cup shredded sweetened coconut

1/4 cup butter at room temperature

3/4 cup sugar

1/3 cup almond paste

2 large eggs

2 tbsp flour

1 1/4 cups buttermilk

Heat oven to 350-degrees.

Fit pastry in a 9-inch pie plate. Trim and crimp edges as desired. (To prevent crust from becoming soggy, you can lightly brush with a beaten egg, if desired.) Poke pastry with a toothpick or fork to release air bubbles and bake 15 minutes or until lightly brown.

While pastry bakes, pulse coconut until coarsely browned in a food processor. This will take about 8 minutes. Set coconut aside.

In food processor, combine butter sugar and almond paste. Process 1 minute or until smooth. Scrape down sides as needed while processing.

With food processor running, add eggs, one at a time, processing 30 seconds after each. Add flour, buttermilk and coconut. Pulse about 6 times, until combined. Pour mixture into baked crust. Place pie plate on a baking sheet, place in oven and bake 40 minutes or just until the center is set and golden brown. Allow to cool completely before cutting.

To serve, garnish with fresh fruit, if desired.

My version of a pie from First for women 2024