Stouffer's French Coconut Pie

4 Eggs
2 cups Granulated sugar
1 teaspoon Cider vinegar
1 teaspoon Vanilla extract
5 1/3 ounces Unsalted butter -- (1 1/3 sticks)
2 cups shredded coconut meat -- (sweetened)
1 pie crust (9 inch)

Preheat oven to 425 degrees. Melt butter, set aside.

Beat eggs slightly, thirty seconds to one minute. Add sugar, vinegar, and vanilla and beat until well combined, about one minute. Add melted butter
and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell.

Cover crust with pie shield. Bake at 425°F for 10 minutes. Reduce temperature to 350 degrees and bake for an additional 15-20 minutes, until top is
golden brown. Cover top of pie with foil, shiny side out, and continue baking 30-35 minutes, or until filling is set. (filling should not jiggle when
pie is shaken.)

If pie appears to be browning too quickly, reduce oven to 325°F.

Hold pie at room temperature for serving. Serve with lightly sweetened whipped cream, lightly flavored with vanilla.

Refrigerate leftovers, but allow to come to room temperature before serving.

Yield: 1 pie . Serves: 8 . Prep Time: 1:15

This is an exceedingly rich and delicious coconut pie. It was a standard menu item at many of the now defunct Stouffer Restaurants. I originally
obtained the recipe from the pastry chef at Stouffer's Top of the Town restaurant in Cleveland, OH over 30 years ago.

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