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.