Golden Lamb Inn's old-fashioned coconut pie

Time 1 hour
Yields Serves 8 to 10
Golden Lamb Inn’s old-fashioned coconut pie
(Mel Melcon / Los Angeles Times)

Combine the flour and salt in a bowl. Add the lard, and using your fingertips, blend it in completely.


Add the ice water and stir with a fork just until the mixture comes together into a ball.


Shape the pastry dough into a round disk. Roll the dough on a floured board into a 14-inch circle. Fold the dough into quarters, center it on a 9-inch pie plate, unfold and gently pat the dough into the bottom and sides of the pie plate.


Trim edge of pastry allowing about 2-inches overhang. Flute the edges. Set aside while preparing filling.


Mix together the eggs, sugar, butter, buttermilk, vanilla and coconut. Pour the mixture into the unbaked pie shell and bake at 375 degrees for 35 to 40 minutes until dark golden brown on top.


Cool to room temperature on a wire rack.

From the Golden Lamb Inn in Lebanon, Ohio.

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