Apple & Lemon Chess Pie

• 1 rolled unbaked pie shell (1/2 of a 15-ounce package)
• 4 eggs
• 1 cup sugar
• 1 cup unsweetened applesauce
• 1 teaspoon lemon peel, finely shredded
• 3 tablespoons lemon juice
• 2 tablespoons butter, melted
• 1 tablespoon flaked coconut
• 18 teaspoon ground cinnamon
• whipped cream (optional)
• finely shredded lemon peel (optional)

1. Let pie crust stand at room temperature according to package directions.
2. Unfold and fit crust into a 9-inch pie plate; flute edges.
3. Line with a double thickness of foil.
4. Bake in a 450F oven for 5 minutes.
5. Remove foil; bake for 5 minutes more.
6. Meanwhile, for filling, in a medium mixing bowl beat eggs slightly with a fork until combined.
7. Stir in sugar, applesauce, lemon peel, lemon juice, butter, coconut and cinnamon.
8. Mix well.
9. Place the partially baked pie crust on the oven rack.
10. Pour the filling into the pastry shell.
11. Cover the edge of the pie with foil.
12. Reduce oven temperature to 350F; bake for 20 minutes.
13. Remove foil.
14. Bake for 20 to 25 minutes more or until a knife inserted near the center comes out clean.
15. Cool pie on wire rack.
16. Cover and chill to store.
17. If desired, top each serving with whipped cream and lemon peel.

rolled unbaked pie shell, eggs, sugar, unsweetened applesauce, lemon peel, lemon juice, butter, flaked coconut, ground cinnamon, whipped cream, lemon peel

Taken from www.food.com/recipe/apple-lemon-chess-pie-500600 (may not work)