Ohio’s oldest hotel, the Golden Lamb in Lebanon, serves a fabulous pie, “sort of a Shaker sugar pie with coconut,” says Wes Bausmith, a deputy design editor in The Times’ features department. While visiting his hometown, he tasted the pie and liked it so much he wheedled the recipe from the inn. Baked in an amazingly flaky lard crust, it’s thick with coconut, like macaroons, wonderful with coffee.
Golden Lamb Inn's old-fashioned coconut pie
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.