Lemon + Coconut Cream Pie
I’m always intrigued by other peoples’ birthday cake choices. There are those who stick with tradition and get the same thing every year, and then those who are more opportunistic, seeing it as their one annual chance to request the most extravagant ice cream cake/croquembouche/peanut butter pie/tower of brownies/cupcakes/crepes/cream puffs (all previous choices of mine, yes) imaginable.
Yesterday was my nephew’s 26th, and being a salty-over-sweet kind of guy, he thought about it for a few minutes, then remembered a coconut lemon tart he had had at a dinner out at Feast Tofino earlier this year, and not being able to find the source of said tart, I decided to come up with one based loosely on 1) his memory, and 2) our favourite Key lime pie out here at SoBo.
And here’s something else: did you know you can whip coconut cream the same way you whip heavy cream? It’s true. And it tastes like coconut. It’s true. I’m sorry you’re welcome.
Although inspired by many, the pie I wound up making was adapted from Food & Wine. The filling is simple to whisk together and bake in a coconut-graham crust – any cookie crust would do here – and although the lemon is lovely and smooth, you could go the Key lime route too.
Lemon + Coconut Cream Pie
AuthorJulie
Preheat the oven to 350F.
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.
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.
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.
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.
Ingredients
Directions
Preheat the oven to 350F.
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.
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.
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.
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.
Hi What brand of coconut milk did you buy or what exactly is it called?
Thanks
I made this with lime juice and it was great. I found Real Thai coconut cream at Superstore, but it was actually not as thick as I expected. I used it on the filling, but then for the whipped topping I skimmed the thick part off? of a can of Thai Kitchen coconut milk, as suggested on another web site. It made great whipped cream.
Oh yeah, lime would be delicious! Glad it worked out!
My Mom loves coconut. I searched about thirty recipes and decided on this one for Mother’s Day yesterday. It was a CROWD PLEASER. That first bite brought me to my knees. That crust! The tart filling! The toasted coconut garnish! This was an amazing dessert. I used the Thai Kitchen coconut cream. I used heavy whipping cream for the topping.
Yay! So glad to hear it! Dang, now I have to make one for myself again…!
Is it ok to make the day before and add whipped cream to the top the day of?