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Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.

Source: The Martha Stewart Show, May Spring 2006
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46
  • kimalex713gmai
    21 JAN, 2016
    This pie is outrageously good! I agree about using less sugar and more lemon. The first time I made this, I used 3/4 C sugar as suggested in the comments. Second time out, I forgot about that and used 2C sugar as listed. The pie was more to my liking when it wasn't so sweet. The version with 2C sugar gave me a top that was deep brown and crisp/chewy, which I did like. Also, I used Baker's sweetened shredded coconut. Way easier.
    Reply
  • Amy212
    2 SEP, 2013
    Correction to the above review - 3/4 (or just shy of it) cup of regular sugar in the custard. I always cut down on sugar in recipes but 2 cups must be a typo. The last few times I have used 2/3 unsweetened coconut, 1/3 sweetened. Also almost triple the lemon. Fantastic.
    Reply
  • Amy212
    5 JUN, 2011
    Excellent pie but there are problems with the recipe. Forget about baking a coconut - use packaged. In the custard use 3/4 cup of powdered sugar and double the lemon. Wonderful and easy.
    Reply

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