3 eggs, beaten

1½ cups sugar

½ cup butter, melted

2 tsp lemon juice

1 tsp vanilla

11⁄3 cups shredded coconut

½ cup coarsely broken pecans

1 unbaked 9-inch pie shell

Preheat oven to 350 F. Thoroughly whisk together the eggs, sugar, butter, lemon juice, and vanilla. Stir in the coconut and pecans, then pour into the pie shell. Bake for 45 to 50 minutes at 350 F or until filling is set. The pie can be garnished with whipped cream and pecan halves.

Recipe courtesy of Charlotte Rymph, Monterey, Indiana