Southern Coconut Pie
This southern classic is quite rich and should be served in small slices.
- Ready In:
- 1hr 10mins
- 1 pie crust, pre-baked
- 1⁄2 cup unsalted butter
- 1⁄2 cup sugar
- 3 eggs, beaten
- 4 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1⁄2 cups sweetened flaked coconut
- additional sweetened flaked coconut (optional)
- Preheat oven to 350 degrees F.
- Melt butter in heavy medium saucepan over low heat.
- Add sugar and stir until mixture is heated through.
- Transfer to bowl.
- Add eggs, lemon juice and vanilla and whisk to combine.
- Stir in 1 1/2 cups coconut.
- Pour filling into crust.
- Bake until filling is deep golden brown and set, about 40 minutes.
- Cool on rack.
- (Can be made one day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if desired.
- Makes 12 servings.
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