COCONUT_BUTTERMILK PIE

my pie's name should be coconut-yoghurt pie, because i used yoghurt instead of buttermilk. Coconut-buttermilk pie is a recipe from myrecipes.com

1/2  (15-ounce) package refrigerated pie crust
2  cups  flaked coconut
1/2  cup  butter, melted
1 1/2  cups  sugar
2  tablespoons  all-purpose flour
4  eggs, well beaten
1/2  cup  buttermilk
1  teaspoon  vanilla extract
1  cup  semisweet chocolate morsels
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Cover with plastic wrap, and set aside. Toast coconut at 350° for 5 minutes or until golden brown, stirring twice. Set aside. Beat butter, sugar, and flour at medium speed with an electric mixer until blended; add eggs, buttermilk, and vanilla, beating well. Stir in toasted coconut and chocolate morsels. Pour mixture into prepared pie crust. Bake at 325° for 30 minutes; shield edges with foil to prevent excessive browning. Bake 25 to 30 more minutes or until set.
i had no buttermilk, so i used yoghurt and i didn't read careful the recipe and i used 1 cup of yoghurt instead of 1/2 cup. the result was a pretty runny filling that separate when baked: the coconut up, the butter, eggs and sugar like a vanilla cream down and chocolate in the middle. hahaha, if i would want to get such a great thing, for sure i wouldn't succeed. i didn't shield the edges of the pie and nothing bad happened.