This coconut pie recipe was shared on our forum. The pie is baked in a pastry crust.
Store this pie -- and any pie made with eggs -- in the refrigerator for up to d days. Unfortunately, custard-based pies don't freeze well, but it probably won't last long anyway!
Use a frozen prepared crust, a refrigerated pie dough, or your favorite homemade pie pastry.
- 3 eggs, beaten
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, melted
- 4 teaspoons fresh lemon juice
- 1 teaspoon vanilla
- 1 1/3 cups grated coconut (3 ounces)
- pinch salt
- 1 unbaked pie pastry, 9-inch
Preheat oven to 350 F (180° C/Gas 4).
In a mixing bowl combine the beaten eggs with the sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in coconut; pour into pie shell and bake for 30 minutes.
Shield the crust edge with a pie shield ring or fashion one with aluminum foil and place over the edge. Bake for 10 to 20 minutes longer, until the filling is set and no longer jiggly.
As the pie bakes, a golden topping will form on the surface.
Chill thoroughly before serving.
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