Coconut Pie
The base of this recipe started as Buttermilk Pie shared by Blair friend Nancy Lindblad.  In 2010, for Pi Day (3.14 - March 14) I changed the recipe by added toasted shredded coconut.

2 tablespoons butter
1 and 1/2 cup shredded coconut

In a large sauté pan, melt 2 tablespoons butter over medium heat.  Add shredded coconut and stir until coconut is lightly brown. Cool.

Pie dough for a single crust pie

6 tablespoons butter
4 eggs
1 and 1/2 cup sugar
2 tablespoon flour
1 cup buttermilk
1 teaspoon coconut extract
1/4 teaspoon salt

Preheat oven to 350 degrees. 

Roll out pie dough and fit it into a 9 or 10 inch pie pan.  Crimp the edges to seal the pastry onto the pan. Add cooled coconut into the pie crust.

Melt the 6 tablespoons of butter and set aside to cool.  Combine eggs, sugar, flour, the melted cooled butter, coconut extract and salt in a large bowl. Beat the ingredients with a wire whisk or electric mixer set at moderate speed two or three minutes or until the mixture is smooth and uniform. Add the buttermilk and stir to blend thoroughly. Pour the filling into the pie crust over the coconut.  Bake 45 minutes or until the top is golden brown and the center is set.