1 (9 inch) pie crust
1 (14 ounce) can sweetened coconut cream
1 cup white sugar
2 teaspoons vanilla extract
2 tablespoons butter
1/2 teaspoon vanilla extract
4 eggs
1 teaspoon baking soda
1/2 cup vegetable oil
1/4 teaspoon vanilla extract
3/4 cup brown sugar
1 tablespoon milk
1 egg
1 teaspoon lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Dredge coconut in egg, oil, brown sugar, milk and lemon zest. Place mixture in pastry blender or food processor. Blend until no streaks remain. Pour mixture into pastry shell; cut to fit into pie shell.
Bake in preheated oven for 30 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook 20 to 30 minutes, until coconut is soft. Serve warm, or refrigerate while warm.