Toasted Coconut Pie

1 3/4 cups sweetened flaked coconut, toasted or untoasted 

3 large eggs, room temperature + beaten

1 ¼ cups granulated sugar

½ cup salted butter melted + completely cooled

1 tablespoon lemon juice

1 tablespoon pure vanilla extract

1 unbaked 9-inch pie shell or frozen pie shell

 

Preheat the oven to 350 degrees. Spread the coconut into one even layer on a large baking sheet, and bake for 8-12 minutes, stirring a few times so that the coconut browns evenly. Watch closely, burns easily!  Once the coconut is lightly browned, remove it from the oven and cool completely on the baking sheet. In a large bowl, combine the eggs, sugar, butter, lemon juice, vanilla, and coconut. Pour this mixture into the pie shell. Carefully transfer the pie into the oven and bake for 45-55 minutes, or until set and golden brown. If the edges begin to brown too quickly, lightly cover them with tin foil. Allow the pie to cool before slicing. The pie can be served at room temperature, cold, or slightly warm.