1. Place an oven rack in middle position. Preheat oven to 350* F.
2. Cream butter and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add buttermilk. Add eggs, one at a time. Add salt and vanilla. Fold in coconut. Pour filling into pie shell. Bake about 40 minutes, or until top is firm and crust is golden brown. Cool completely on rack. Store loosely wrapped in wax paper in the refrigerator.
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|Serving Size: 1 Serving (103g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 212 (72%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||31 %|
|Saturated Fat 13.5g||68 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 132.6mg||41 %|
|Sodium 206.9mg||7 %|
|Potassium 150.2mg||4 %|
|Total Carbohydrate 16.1g||5 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 14.3g|
|Protein 5.2g||7 %|
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Calories per serving: 293
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