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Monrovian Coconut Pie (Liberia)

3/4 c butter,softened
1/2 c sugar
2 eggs,beaten
2 c fresh coconut,grated
--OR moistened packaged
1 c milk
1 t vanilla
1/4 t baking soda
Pastry for 1 (9-inch)
-2-crust pie
Preheat the oven to 350 degrees.

Roll out half of the dough and line a 9-inch pie pan. Wrap the remaining dough with plastic and set it aside. Bake the pie shell for 5 minutes.
In a medium sized bowl, cream together the butter and sugar. Add the eggs and beat to combine. Add the coconut, milk, vanilla, and baking soda and beat until thoroughly combined.
Pour the filling into the partially baked pie shell. Roll out the remaining dough and cut it into 1-inch wide strips. Lay the strips in a lattice pattern on the pie and flute the edges.
Bake for 40 minutes, or until golden-brown. Remove from the oven and allow to cool on a wire rack.

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