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Recipe: State Fair winning toasted coconut pie

In honor of all those cooks and bakers vying for best dish at the N.C. State Fair this year, here's an award winner from last year.

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Sarah Lindenfeld Hall

For the past few weeks and months, dozens have been stirring and mixing, baking and frying, hoping to come up with that perfect State Fair winning recipe.

The cooking contests at the fair started Thursday with the N.C. Peanut Growers Association's "Pea-nutty Vegetarian Recipe Contest" and continue daily until Oct. 23 with the Fleischmann's Yeast "Bake for the Cure Baking Contest."

So in honor of all those cooks and bakers, I thought I'd try out a winning recipe from last year. I chose Toasted Coconut Pie because it's pretty hard for me to resist anything that includes pie and coconut in its name. Alice Creech of Benson took home second place in the Pillsbury Pet-Ritz Pie Baking Championship last year with this yummy and simple recipe.

Toasted Coconut Pie
1 – 9-inch Pillsbury Pet-Ritz Pie Shell
3 beaten eggs
1 ½ cups sugar
½ cup butter, melted
4 teaspoons lemon juice
1 teaspoon vanilla

1 1/3 cups flaked coconut

Combine eggs, sugar, butter, lemon juice and vanilla. Stir in coconut. Pour filling into unbaked 9 inch Pet-Ritz Pie shell. Bake in moderate oven, 300 or 350 degrees for 40 to 45 minutes. Insert the blade of a knife in the center of the pie; if it comes out clean, it’s done.

For more of last year's award-winning recipes, click here.

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