| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
All Ready Pie Crust; (half of 15-ounce |
|
|
; package), room |
|
|
; temperature |
| 1/2 |
c |
Unsalted butter; (1 stick) |
| 1 1/2 |
c |
Sugar |
| 3 |
|
Eggs; beaten |
| 4 |
ts |
Fresh lemon juice |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Sweetened shredded coconut |
|
|
Additional sweetened shredded coconut; (optional) |
INSTRUCTIONS
Preheat oven to 450F. Press out folds in crust. Press crust into 9-inch
glass pie plate. Trim and crimp edges. Bake crust until light golden, about
9 minutes. Transfer to rack and cool. Reduce oven temperature to 350F.
Melt butter in heavy medium saucepan over low heat. Add sugar and stir
until mixture is heated through. Transfer to bowl. Add eggs, lemon juice
and vanilla and whisk to combine. Stir in 1 1/2 cups coconut.
Pour filling into crust. Bake until filling is deep golden brown and set,
about 40 minutes. Cool on rack. (Can be made 1 day ahead. Cover and chill.
Bring to room temperature before continuing.) Garnish with shredded
coconut, if desired.
Makes 12 servings.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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