Toasted coconut pie

Ingredients

Courtesy of Karen Hill

Start-to-finish: 1 hour, 15 minutes (20 minutes active) 

Serves 6-8

3 eggs, beaten

1 1/4 cups sugar

1/2 cup butter or margarine, melted

4 teaspoons lemon juice

1 teaspoon vanilla

3.5-ounce can flaked coconut (1 1/3 cups)

1 unbaked 9-inch pastry shell 

Preparation

Heat oven to 350 F. Combine eggs, sugar, butter, lemon juice and vanilla and mix well. Stir in coconut flakes. Pour into unbaked pastry shell. Bake for 40 to 45 minutes, until a knife inserted halfway between the pie’s center and edge comes out clean. Cool before serving.