Stouffers French Coconut Pie Recipe
Ingredients:
4 eggs
2 cups granulated sugar
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/3 sticks butter
1 (5 1/3 ounce) can Baker's coconut
1 unbaked (9-inch) pie shell
Directions:
Preheat oven to 425 degrees F. Melt butter, set aside. Beat eggs slightly,
thirty seconds to one minute. Add sugar, vinegar, and vanilla extract and beat
until well combined, about one minute. Add melted butter or margarine and beat
until thoroughly combined, about two minutes. Add coconut and mix just until
well distributed. Pour into unbaked pie shell. Bake at 425 degrees F for 10
minutes.
Reduce temperature to 350 degrees F and bake for an additional 30 to 35 minutes,
until top is golden brown and filling is set. If pie appears to be browning too
quickly, reduce oven to 325 degrees and tent a piece of aluminum foil loosely
over top.
Hold pie at room temperature for serving. Serve with unsweetened whipped cream,
lightly flavored with vanilla extract.
NOTE: I prefer using the Southern Style shredded coconut, but the Angel Flaked
variety is acceptable.