In the interest of full disclosure, I found this recipe on the web three or four years ago; a search prompted by my inability to find a decent coconut pie anywhere.
Pre-heat over to 350 degrees.
Mix: 3 beaten eggs, 1 1/2 cups sugar, 1/2 cup melted butter, 4 teaspoons fresh lemon juice (about 1/2 a lemon’s worth), 1 teaspoon vanilla, pinch salt. Then stir in 1 1/3 cups coconut.
Put on a pie crust shield; in other words, take some strips of tin foil wide enough to cover the exposed crust and lightly crimp them over it.
Bake 30 minutes, then remove the shield and bake another 10 to 20 minutes until it sets, i.e., it will no longer jiggle.
Chill thoroughly.
If it seems a bit too sweet that’s because a) it is very sweet or b) you were using sweetened coconut. Adjust according to taste. I like to use turbinado sugar, which may make the pie a bit darker and denser, but I like the flavor. The pie will require a sharp knife, firmly wielded.
If you like coconut and appreciate rich food, then you’ll probably enjoy this pie.
Barry