Stouffer's French Coconut Pie
rec.food.cooking/rd39462 (Dusty)
Yield: 8 servings

For many years the Souffer Restaurants had this pie on their menu. This recipe was provided to me by the chef at Stouffer's Top of The Town Restaurant in Cleveland, Ohio. Measurements have been adjusted for one 9-inch pie, and I have made it many times.

1 1/3 sticks butter or margarine
4 eggs
2 cups granulated sugar
1 tsp cider vinegar
1 tsp vanilla extract
1 (5 1/3 oz) can Baker's coconut
1 unbaked 9-inch pie shell

Preheat oven to 425 degrees. Melt butter or margarine, 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 or margarine and beat until thoroughly combined, about two minutes. Add coconut and mix just until well distributed. Pour into unbaked pie shell. Bake at 425 degrees for 10 minutes. Reduce temperature to 350 degrees and bake for an additional 30-35 minutes, until top is golden brown and filling is set. If pie appears to be browning too quickly, reduce oven to 325 degrees and tent a piece of aluminum foil loosely over top. Hold pie at room temperature for serving. Serve with unsweetened whipped cream, lightly flavored with vanilla.

Note: I prefer using the Southern Style shredded coconut, but the Angel Flake variety is acceptable.