Lemon Coconut Cream Pie

Ingredients


1 stick (1/2 cup) butter, room temperature 
1/2 cup sugar 
4 large eggs 
1 teaspoon vanilla 
1 tablespoon lemon zest or 1 teaspoon lemon extract 
1 tablespoon lemon juice 
1/2 cup shredded coconut 
1 store-bought graham cracker pie crust 




Directions


Preheat the oven to 350 degrees. In a large bowl, blend the butter and sugar together with an electric mixer on medium speed until light and fluffy, about 1 to 3 minutes. Add the eggs one at a time, mixing between each addition. Add the vanilla, lemon zest, lemon juice, and 1/4 cup of the coconut, and mix again to blend. Place the pie crust on a baking sheet and pour the filling into the crust. Top with the remaining coconut, and bake for 45 minutes, or until the filling is set and the top begins to brown. 


Note: You can use a regular Pie crust too. Also, topping with whipped cream (after cooled) is a really tasty addition! Add more coconut to the whipped cream!