Buttermilk Coconut Chess Pie

• 2 (9 inch) frozen pie crusts, unbaked (do not use deep dish)
• 1 large egg
• 4 large egg yolks
• 2/3 cup sugar
• 2/3 cup light brown sugar, packed
• 1/2 teaspoon salt
• 2/3 cup buttermilk
• 1/3 cup heavy cream
• 6 tablespoons unsalted butter, cut into small pieces
• 1 1/2 cups sweetened flaked coconut

1. Preheat the oven to 300u0b0F Prick the frozen pie shells all over with a fork and partially bake the shells for about 8 minutes, until they start to puff slightly.
2. Meanwhile, place the egg, yolks, sugars, salt, buttermilk, cream and butter in a stainless-stell mixing bowl. Set the mixing bowl over a pot of boiling water. Whisk the mixture constantly, until no yello streaks remain and the mixture is shiny and warm to the touch, about 3 or 4 minutes. Stir in the coconut and pour the filling into the crusts. Bake until golden and firm, 50 to 65 minutes. Makes 2 pies, with 12 to 16 servings total.

frozen pie crusts, egg, egg yolks, sugar, light brown sugar, salt, buttermilk, heavy cream, unsalted butter, coconut

Taken from www.food.com/recipe/buttermilk-coconut-chess-pie-455247 (may not work)