Coconuts are probably my favorite fruit. I like them plain, toasted and in just about anything. Actually I can't honestly say I like them plain. Once Stone and I were in Mexico, sunning along the Riviera Maya when a young man approached with a fresh coconut that he had picked from a tree, drilled a hole and put a straw in it and gave it to me. It was so pretty, I got all excited. It had this little umbrella sticking out of it all fancy like. I took a sip as he stood there waiting, wondering what I thought of his gift. Hmmm, I didn't like it at all! The young man was so sweet to give that to me that I couldn't tell him I thought it was just awful, so I pretended to really like it. Slowly sipping until he was out of site.
Recently I came across this recipe from a co-worker from many years ago and wondered why I haven't made this pie in so long. Actually I've never made it for Stone. With Kathy and Scott coming for dinner I decided it was time to make this quick, easy SUPERDELICIOUS pie. Words cannot describe how good it was. Served with a dollop of whipped cream, it was the perfect ending to our meal.
3 large eggs, beaten
1 1/2 cup granulated sugar
1 1/2 cup sweetened flaked coconut
1 stick (1/2 cup) butter melted
4 teaspoons fresh lemon juice
1 teaspoon vanilla extract or 1 (2") vanilla bean (which is what I did)
pinch of salt
1 (9") uncooked pie shell, homemade or frozen
Serve with a dollop of whipped cream (optional)
1. Preheat oven 350'.
2. In a bowl mix beaten eggs with granulated sugar.
3. Add melted butter,lemon juice, vanilla and salt. Mix.
4. Stir in coconut.