Tuesday, September 20, 2011

COCONUT CHEESE PIE

1 1/2 tbsp butter, softened
2 2/3 cups sweetened coconut
4 eggs
2/3 cup sugar
1 pkg (8-oz) cream cheese
3 tbsp lemon juice

Spread butter evenly over the bottom and sides of a 9-inch pie pan. Press 1 1/3 cups of the coconut into the butter to form a crust. Place 1 cup of the remaining coconut, eggs, sugar, cream cheese, and lemon juice in a blender or food processor. Blend until smooth, about 1 1/2 minutes. Pour the mixture into the formed pie shell. Sprinkle the remaining 1/3 cup of coconut in the center and a ring around center. Bake at 325 degrees for 30 minutes. If the coconut starts to brown too quickly, cover with a piece of aluminum foil.

Refrigerate leftovers.

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.