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.
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.
Note: This is a file photo of a similar recipe.
This is not this recipe.
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