Lemon + Coconut Cream Pie

Lemon + Coconut Cream Pie


August 6, 2016



1 1/3 cups graham cracker crumbs (10-14 crackers)

1/3 cup shredded coconut

1/3 cup butter, melted


4 large egg yolks

1 can sweetened condensed milk

grated zest of 1 lemon

1/2 tsp. vanilla

1/4 tsp. salt

1/2 cup lemon juice

1/2 cup coconut cream


1 cup heavy (whipping) cream or thick coconut cream (or a combination)

1 Tbsp. sugar

1/4 cup shredded coconut, toasted


1Preheat the oven to 350F.

2In a medium bowl, mix together the graham crumbs, coconut and melted butter. Press the mixture into the bottom and up the sides of a pie plate and bake for 8-10 minutes, until pale golden around the edges.

3In the same bowl (no need to wash it), whisk together the egg yolks, sweetened condensed milk, lemon zest, vanilla and salt. Whisk in the lemon juice and coconut cream, whisking until the mixture is smooth and slightly thicker than it was when you started.

4Pour the mixture into the crust and bake for 20-25 minutes, until set - it will be slightly jiggly in the middle, like a cheesecake. Cool completely, then refrigerate for 2-3 hours, until well chilled.

5When you're ready to serve it, whip the cream and sugar until you have stiff peaks; spread over the cooled pie and sprinkle with the toasted coconut. Serves 8.


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