Framish Pie: French Coconut and Amish Buttermilk Hybrid
Yields 2 pies
Recipe from chef Kevin Gillepsie of Gunshow in Atlanta, Georgia
½ cup salted butter, softened
1½ cups sugar
3 eggs, beaten
1 teaspoon vanilla extract
⅛ teaspoon almond extract
3 tablespoons all-purpose flour
1 pinch salt
1 cup buttermilk
Zest of ½ lemon
1 cup toasted, unsweetened coconut
2 (7-inch) store-bought, all-butter pie shells
Preheat oven to 400 degrees. In a mixer fitted with paddle attachment, beat butter and sugar together until light. Add eggs and beat to combine, then beat in vanilla and almond extracts.
In a medium bowl, sift flour and salt together, then, in batches that alternate with the buttermilk, add to the batter. Beat until smooth. Add lemon zest and coconut and mix just to combine.
Divide between pie shells and bake at 400 degrees for 10 minutes, then reduce heat to 350 degrees and bake for 30 to 40 additional minutes. The pie should turn a nice golden brown when ready and a toothpick inserted should come out clean.