Coconut Pie
AuthorMelissa Harvey
Ingredients
1 unbaked refrigerated pie crust
3 eggs
½ cup unsalted butter, melted
1 cup granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
⅛ tsp cinnamon
1 cup shredded coconut
Directions
1
Preheat oven to 350 degrees. Line pie pan with pie crust and flute edges.
2
In a large bowl, whisk together eggs, butter, sugar, lemon juice, vanilla, and cinnamon until well combined. Stir in coconut. Pour filling into pie pan.
3
Bake in preheated oven for 40-50 minutes or until center is set and pie is golden.
Ingredients
Ingredients
1 unbaked refrigerated pie crust
3 eggs
½ cup unsalted butter, melted
1 cup granulated sugar
2 tsp lemon juice
1 tsp vanilla extract
⅛ tsp cinnamon
1 cup shredded coconut
Directions
Directions
1
Preheat oven to 350 degrees. Line pie pan with pie crust and flute edges.
2
In a large bowl, whisk together eggs, butter, sugar, lemon juice, vanilla, and cinnamon until well combined. Stir in coconut. Pour filling into pie pan.
3
Bake in preheated oven for 40-50 minutes or until center is set and pie is golden.