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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Recipe source: Bon Appetit (November 1992) Ingredients:
1 pie crust (your own or pillsbury pie crust) |
1/2 cup butter |
1 1/2 cups sugar |
3 eggs, beaten |
4 teaspoons lemon juice |
1 teaspoon vanilla |
1 1/2 cups shredded sweetened coconut |
shredded sweetened coconut (to garnish) (optional) |
Directions:
1. Preheat oven to 450-degrees F.
2. Press crust into 9-inch pie pan, trimming and crimping edges.
3. Bake crust until golden (8-10 minutes or following directions on package or on pie crust recipe). Transfer to rack to cool and reduce oven temperature to 350-degrees F.
4. In a medium saucepan melt butter over low heat. Add sugar to butter and stir until heated. Transfer to a large bowl.
5. Add eggs, lemon juice and vanilla to butter/sugar mixture, whisking to combine.
6. Stir in coconut (1 1/2 cups).
7. Pour filling into prepared pie pan.
8. Bake for 40 minutes or until set. Cool on rack.
9. Garnish with additional shredded coconut, if desired.
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