We had company over the other night and made this pie for dessert. I love this pie; Greg loves this pie, so I'll share the recipe. Now for a recipe to qualify as a genuine favorite of mine, two qualifications must be met:
1) Must be ridiculously easy to the point that sharing the recipe is almost embarrassing
2) Must be impressively delicious to the point that everyone thinks I slaved
This particular recipe qualifies on both points, so even though I'm blushing, I'll share.
I first had this pie at Greg's parents' for Thanksgiving and fell in love with it. My mother-in-law's Aunt Roma gets full credit for this one. If you love coconut and enjoy chess pie (as all good Texans should), this is a bit of heaven.
TOASTED COCONUT PIE
3 beaten eggs
1 1/4 C sugar
1/2 C melted butter
4 tsp lemon juice
1 tsp vanilla
1 (3 1/2 oz) can flaked coconut
1 unbaked 9" pastry shell
Combine eggs, sugar, butter, lemon juice, and vanilla. Stir in coconut. Pour into pastry shell. Bake at 350 degrees for 40-45 minutes.
And there you have it. Finally, a rationale for the otherwise dumb cliche'...
EASY AS PIE!
2 comments:
Thanks for the recipe! Can't wait to try it. I've been running low on dessert recipes.
This sounds delicious. I'll let you know if I try it out--I've been baking up a storm since getting married, and I'm always on the prowl for new things to try out.
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