French Coconut Pie

By glomcrae

from 1975 CUMC cookbook (Billie Mullen)

Shirley McMillin

Ingredients

• 1 stick oleo, melted
• 1 teaspoon vanilla
• 3 eggs
• 1 1/4 cup sugar
• 1 Tablespoon vinegar (Shirley uses red wine vinegar)
• 1 can angel flake coconut (or 1 1/3 cup)

Preparation

Step 1

Melt butter, add sugar, vanilla and vinegar. Beat eggs and add to mixture and mix well. Add coconut. Pour into unbaked pie shell. Bake at 350 degrees for 1 hour or until done. To check to see if pie is done, slide double knife in sideways; if it comes out clean, pie is done.

Shirley's notes: It can be mixed together using a whisk - no need for a mixer. I use red wine vinegar. Carlton has an allergy to white vinegar. I set the pie on a pizza pan on bottom shelf of oven -- it cooks in 50 minutes. Happy Eating!