This past Sunday, for Easter, our neighbor Marilyn brought over a beautiful pie. And it tasted wonderfully delicious, at least the last piece did as by the time I got to it, that was all that was left in the pan.
Marilyn had also given us the pie pan used to cook it in. Isn’t she a sweetheart? She swears by it, an aluminum 8-inch wide, 1-inch deep pan that really does perform well. Made by Ware-Ever, it won’t set your pocketbook back either.
Now, about that pie, she called it a French Coconut Pie. Well, I don’t care what country it comes from, I’m just glad she made it for us. Full of coconut with just enough lemon to round out the filling. Sweet and yummy! Go ahead and give this one a try, Marilyn shared her recipe. I told you she is a sweetheart. Enjoy!
Lemon Coconut Pie
3 large eggs, beaten
1/2 cup (1 stick) butter, melted
1 1/2 cups sugar
1 teaspoon vanilla extract
4 teaspoons fresh lemon juice
1 1/2 cups (3 1/2 oz) grated coconut
Crust for single pie
Mix sugar and eggs well in a bowl using a wire whisk. Add melted butter, vanilla and lemon juice. Stir in coconut last. Pour into the unbaked pie shell and bake in a preheated 350 degree F. oven for 43 minutes. Allow to cool completely before serving.
Note: Marilyn uses Eggland’s Best egg whites and Land O’Lakes butter…