Coconut Pecan Pie
3 eggs
1-1/2 cups sugar
1/2 cup butter, melted
2 teaspoons lemon juice
1 teaspoon vanilla extract
1-1/4 cups sweetened shredded coconut
1/2 cup coarsely chopped pecans
1 unbaked pastry shell (9 inches)
In a bowl, beat eggs. Add sugar, butter, lemon juice and vanilla; mix well. Stir in coconut and pecans; pour into pie shell. Bake at 350° for 45-50 minutes or until set. Cool completely. Store in the refrigerator. Makes 6-8 servings.
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