A delightful twist on the classic coconut pie, featuring a creamy filling and a hint of almond for a rich and satisfying dessert.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the butter, salt, eggs, white vinegar, sugar, shredded coconut, and almond extract.
Ensure the butter is softened for easier mixing.
Pour the mixture into the unbaked pie crust placed in a pie dish.
Gently tap the pie dish to level the filling.
Bake the pie in the preheated oven for 45 to 60 minutes, or until the filling is set and the top is golden brown.
Check the pie at 45 minutes to avoid overbaking.
Allow the pie to cool to room temperature before serving.
Cooling helps the filling set for cleaner slices.
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