Saturday, November 22, 2014

French Coconut Pie

My sweet friend Carol Dudley shared this old-fashioned pie recipe with me to make for Mom’s birthday. I reduced the amount of sugar to compensate for the sweetened coconut. According to Mom, the pie tastes best warm, but you can also serve it at room temperature.
3 eggs, beaten
1 cup sugar
1/2 cup butter, melted
1 Tbsp. vanilla
Zest and juice from 1 lemon
1 1/2 cups sweetened flaked coconut
1 (9-inch) frozen piecrust

1. Stir together eggs and next 2 ingredients until blended. Stir in vanilla, lemon juice, and lemon zest.   Pour mixture into piecrust.
2. Bake at 350° for 35 to 45 minutes or until set. Allow to cool for 30 minutes before serving.

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