Rancher's Buttermilk Pie

Ingredients

• 0.3 cup butter melted
• 0.7 cup buttermilk 
• 2 tablespoons cornmeal 
• 5 large eggs lightly beaten
• 2 teaspoons juice of lemon fresh
• 2 teaspoons lemon rind grated
• 0.5 cup pineapple crushed drained
• 15 ounce piecrusts refrigerated
• 2 cups sugar 
• 0.5 cup coconut or sweetened flaked
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven

Directions

1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp.
2. Combine sugar and cornmeal in a large bowl. Stir in eggs and buttermilk until combined. Stir in pineapple and next 5 ingredients.
3. Pour filling into piecrust.
4. Bake at 350 for 45 minutes or until pie is set and top is lightly brown.
5. Serve warm, at room temperature, or cover and chill until ready to serve.