Lemon + Coconut Cream Pie

Lemon + Coconut Cream Pie

AuthorJulie

Crust:
1 1/3 cups graham cracker crumbs (10-14 crackers)
1/3 cup shredded coconut
1/3 cup butter, melted
Filling:
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
Topping:
1 cup heavy (whipping) cream or thick coconut cream (or a combination)
1 Tbsp. sugar
1/4 cup shredded coconut, toasted

1

Preheat the oven to 350F.

2

In 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.

3

In 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.

4

Pour 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.

5

When 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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Ingredients

Crust:
 1 1/3 cups graham cracker crumbs (10-14 crackers)
 1/3 cup shredded coconut
 1/3 cup butter, melted
Filling:
 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
Topping:
 1 cup heavy (whipping) cream or thick coconut cream (or a combination)
 1 Tbsp. sugar
 1/4 cup shredded coconut, toasted

Directions

1

Preheat the oven to 350F.

2

In 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.

3

In 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.

4

Pour 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.

5

When 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.

Lemon + Coconut Cream Pie
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