Rancher'S Buttermilk Pie - cooking recipe

Ingredients

9 inches prepared deepdish pie crusts
1 1/2 cups sugar
2 tablespoons cornmeal
5 large eggs, lightly beaten
2/3 cup buttermilk
1/2 cup crushed pineapple, slightly drained
1/2 cup baked sweetened flaked coconut
1/4 cup butter, melted
2 teaspoons grated lemon zest
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract

Preparation

With a fork, combine sugar and cornmeal in a large bowl.
Stir in eggs and buttermilk until combined.
Stir in pineapple and next five ingredients, mising well.
Pour filling into piecrust.
Bake at 350 degrees for 55 to 65 minutes or until set, and top is lightly browned.
Serve warm with whipped cream, or chill until ready to serve.