Coconut Pie Servings: 6 to 8 Time: 1 hour 1 graham cracker crust (8" or 9") 1/2 cup butter, unsalted if you have it 1 1/2 cups sugar 3 large eggs, beaten 4 tsps. lemon juice 1 tsp vanilla extract 1 1/2 cups sweetened shredded coconut Preheat oven to 350 F. Melt butter in heavy medium saucepan over low heat. Add sugar and stir just until mixture is heated through. Add eggs, lemon juice, and vanilla and whisk to blend. Stir in coconut. Place pie crust on a cookie sheet. Pour filling into crust. Bake until filling is deep golden brown and set, about 40 minutes. Cool on rack. Cover and chill. Can be made one day ahead. Bring back to room temperature before serving. Comments: This pie is very rich and sweet and should be served in small wedges. Return to Dessert Recipes