Coconut Cream Pie

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.

3 eggs. beatem
1 1/2 c. sugar
1/2 c. butter, melted
4 tsp. lemon juice
1 tsp. vanilla
1 1/3 c. grated coconut.
1/4 tsp salt
1/2 c. All Purpose Flour
1 unbaked pie shell, 9-inch (or use vinegar pie crust recipe)
Whip cream
*variation: use graham cracker crust instead of pie shell

Preheat oven to 350. Combine eggs, sugar, butter, lemon juice, vanilla, and salt; mix well. Stir in flour and coconut. Pour into pie shell. Cover sides with aluminum foil to prevent burning. Bake for 40-50 minutes, until set and no longer jiggly. As the pie bakes, a golden topping forms on the surface. Chill thoroughly before before serving. Top with Whip Cream and sprinkle cinnamon on whip cream before serving. The pie will be gooey if served at room temperature. Serves 6.

*This is more of a thick custard like pie.