Lemon Coconut Pie Recipe
Ingredients
| Baker's loaf cake - 1 (7 or 8 oz.) | ||
| Coconut | 1/2 Cup (16 tbs), shredded | |
| Lemon flavor pudding and pie filling - 1 package | ||
| Eggs | 2 Small, separated | |
Directions
GETTING READY
1 Preheat the oven to 350°F.
MAKING
2 Cut the cake into 12 or 14 equal slices.
3 Line the sides and bottom of a 9" pie pan with the cake slices to makea pie shell.
4 Sprinkle half of coconut over the cake slices.
5 As per the package directions, prepare the pudding, using egg yolks.
6 Pour immediately into the pie shell.
7 In a bowl, prepare meringue from the egg whites, using 6 tablespoons sugar or as directed on the pudding package.
8 Evenly spread over the filling.
9 Sprinkle with the remaining coconut.
10 Bake in a moderate oven for 12 minutes or until lightly browned.
SERVING
11 Cool and cut.
1 Preheat the oven to 350°F.
MAKING
2 Cut the cake into 12 or 14 equal slices.
3 Line the sides and bottom of a 9" pie pan with the cake slices to makea pie shell.
4 Sprinkle half of coconut over the cake slices.
5 As per the package directions, prepare the pudding, using egg yolks.
6 Pour immediately into the pie shell.
7 In a bowl, prepare meringue from the egg whites, using 6 tablespoons sugar or as directed on the pudding package.
8 Evenly spread over the filling.
9 Sprinkle with the remaining coconut.
10 Bake in a moderate oven for 12 minutes or until lightly browned.
SERVING
11 Cool and cut.
Chef
