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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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This cherry pie is quite unique. Instead of the usual crust topping, it is topped with a coconut custard. It is from my late mother's recipe file and was given to her by one of her sisters. Enjoy! Ingredients:
1 9 unbaked pie shell |
1 can cherry pie filling |
1/2 teaspoon almond extract (optional) |
2 eggs |
1/2 cup sugar |
2 teaspoons lemon juice |
1/4 teaspoon vanilla extract |
1/2 cup flaked coconut |
Directions:
1. Preheat oven to 375.
2. Pour half of the can of cherry pie filling into the pie shell, sprinkle with almond extract, and add the rest of the pie filling.
3. The almond extract really brings out the flavor of the cherries for a just picked taste.
4. Bake for 20-25 minutes.
5. While pie is baking, beat eggs and stir in sugar, lemon juice, vanilla extract and coconut.
6. Remove pie from oven and pour or spoon egg-coconut mixture over the top of the pie.
7. Return pie to oven and bake an additional 25-30 minutes or until brown.
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