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Ingredients
- 1 x All Ready Pie Crust (half of 15-oz package), room temperature
- 1/2 c. unsalted butter (1 stick)
- 1 1/2 c. sugar
- 3 x Large eggs beaten
- 4 tsp fresh lemon juice
- 1 tsp vanilla extract
- 1 1/2 c. sweetened shredded coconut Additional sweetened shredded coconut (optional)
Directions
- Preheat oven to 450F. Press out folds in crust. Press crust into 9-inch glass pie plate. Trim and crimp edges. Bake crust till light golden brown, about 9 min. Transfer to rack and cold. Reduce oven temperature to 350F.
- Heat butter in heavy medium saucepan over low heat. Add in sugar and stir till mix is heated through. Transfer to bowl. Add in Large eggs, lemon juice and vanilla and whisk to combine. Stir in 1 1/2 c. coconut.
- Pour filling into crust. Bake till filling is deep golden and set,
- about 40 min. Cold on rack. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.) Garnish with shredded coconut, if you like.
- Makes 12 servings.
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