1 1/2 c. granulated sugar
3 eggs
1/2 c. melted butter
2 tbsp. lemon juice
1 tsp. vanilla
1 can sweetened coconut flakes

With a fork, combine the above ingredients together just until mixed. Pour into an unbaked pie shell. Bake at 350 degrees for 45 minutes or until firm. Serve at room temperature.

For lemon lovers, lemon juice may be increased to no more than 4 tablespoons for the total recipe. This is a sweet/tart pie, chewy and rich as well as pretty to look at due to its golden toasted coconut top.