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Golden Lamb Inn's old-fashioned coconut pie

Golden Lamb Inn's old-fashioned coconut pie
Mel Melcon / Los Angeles Times

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 ... Read more

Total time: 1 hour, plus cooling time | Serves 8 to 10
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 1/2 cup lard
  • 3 tablespoons ice water
  • 4 eggs, slightly beaten
  • 1 1/3 cups sugar
  • 5 tablespoons butter, melted
  • 1/3 cup buttermilk
  • 1 1/4 teaspoons vanilla
  • 1 1/3 cup unsweetened thread coconut

Step 1Combine the flour and salt in a bowl. Add the lard, and using your fingertips, blend it in completely.

Step 2Add the ice water and stir with a fork just until the mixture comes together into a ball.

Step 3Shape 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.

Step 4Trim edge of pastry allowing about 2-inches overhang. Flute the edges. Set aside while preparing filling.

Step 5Mix 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.

Step 6Cool to room temperature on a wire rack.

Note: From the Golden Lamb Inn in Lebanon, Ohio.


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