A deliciously tangy, citrus-scented coconut custard pie.

Coconut Buttermilk Pie

1 1/2 cups granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3 large eggs, beaten
2 tablespoons butter, melted
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 teaspoon pure lemon extract
1/2 teaspoon finely grated orange rind
1 cup unsweetened grated coconut
1 unbaked 9-inch pie shell (homemade or a store-bought)

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl, combine the sugar, flour, salt and mix until well blended. Add the eggs one at a time, beating well with an electric mixer after each addition, then beat in the melted butter, buttermilk, extracts, and orange rind till well blended and smooth.
3. Stir in the coconut, scrape the batter into the pie shell, and bake until a knife inserted into the center comes out clean, about 35 minutes.
4. Transfer the pie to a wire rack to cool and serve at room temperature or chilled.

Makes 1 (9-inch) pie; or 6 to 8 servings.