Recipe: Coconut Cheese Pie (Baker's Coconut recipe, 1980's)

COCONUT CHEESE PIE



1 1/2 tbsp. butter or margarine, softened
2 2/3 cups (about) Baker's Angel Flake coconut, divided use
4 eggs
2/3 cup sugar
1 (8 oz.) pkg. cream cheese
3 tbsp. lemon juice

Spread butter evenly over bottom and sides of 9-inch pie pan. Press 1 1/3 cups of the coconut into butter forming a shell; set aside.

Place 1 cup of the coconut, the eggs, sugar, cream cheese and lemon juice in blender or food processor until smooth, about 1 1/2 minutes. Pour into coconut shell. Sprinkle remaining coconut in a ring around top and in center.

Bake at 325 degrees F for 30 minutes (If coconut on top browns quickly, cover with a circle of aluminum foil.)

Serve warm or cool; refrigerate any leftover pie.

Makes 1 (9-inch) pie
Source: Recipe pamphlet: Baker's Collection of Riches, General Foods Corporation, 1985