COCONUT AND LEMON CREAM PIE
Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.
Provided by RusticJoyfylFood
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h52m
Yield 8
Number Of Ingredients 16
Steps:
- Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
- Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
- Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
- Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
- Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
- Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.
Nutrition Facts : Calories 809.2 calories, Carbohydrate 110.5 g, Cholesterol 158 mg, Fat 40.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 32.2 g, Sodium 151.8 mg, Sugar 81.4 g
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Ali Ali g
ag59@yahoo.comI made this pie in a mini muffin tin, and they were perfect for a party. They were also a big hit with the kids.
Iqbal ayaz Khan
khan_i@yahoo.comThis pie is a great way to use up leftover coconut cream. I always have a can or two in my pantry, so it's nice to have a recipe that uses it up.
Rorsheed Wasiu
rorsheedwasiu@gmail.comI'm not a huge fan of coconut, but I really enjoyed this pie. The lemon flavor really balances out the coconut, and the cream cheese filling is divine. I'll definitely be making this pie again.
Gabriella Steria
s_gabriella@hotmail.comThis pie is a bit time-consuming to make, but it's worth the effort. The crust is flaky and buttery, and the filling is rich and creamy. I highly recommend this pie for a special occasion.
Khadija Bahsan
bahsan-k66@hotmail.comI made this pie for a potluck, and it was gone in minutes! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this pie again.
Ahad Mustazi
m_a64@aol.comThis pie is a bit pricey to make, but it's worth it for a special occasion. It's a showstopper dessert that will impress your guests.
Mosoga Williams
williams_m12@gmail.comI'm allergic to nuts, so I used a graham cracker crust instead of a coconut crust. It turned out great!
Frank Kausu
frank58@yahoo.comI made this pie in a mini muffin tin, and they were perfect for a party. They were also a big hit with the kids.
Kerry Wolf Tail
wkerry29@hotmail.comThis pie is a great way to use up leftover coconut cream. I always have a can or two in my pantry, so it's nice to have a recipe that uses it up.
ArFin SuMon
a_s58@gmail.comI added some fresh raspberries to the filling, and they really complemented the coconut and lemon flavors. I highly recommend trying this variation.
Peter de Jong
dpeter55@yahoo.comI used a store-bought crust and filling, and the pie still turned out great. It's a quick and easy dessert that's perfect for a weeknight.
emon hassin
hassinemon@hotmail.co.ukI had some trouble getting the crust to brown, but the pie still tasted great. I'll try baking it at a higher temperature next time.
John Abekah
jabekah@gmail.comThis pie was a bit too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
dennis mutinda
mutindadennis27@yahoo.comI made this pie for my husband's birthday, and he loved it! He said it was the best pie he's ever had. I'll definitely be making this pie again for future special occasions.
robena khan
krobena@hotmail.comThis pie is a little bit time-consuming to make, but it's worth the effort. The crust is flaky and buttery, and the filling is rich and creamy. I highly recommend this pie for a special occasion.
Usman Khn
k_usman@aol.comI'm not a huge fan of coconut, but I really enjoyed this pie. The lemon flavor really balances out the coconut, and the cream cheese filling is divine. I'll definitely be making this pie again.
Oha Favour
f_o@gmail.comI made this pie for a bake sale, and it sold out in minutes! Everyone loved the unique flavor combination and the creamy texture. I'll definitely be making this pie again.
Sheikh Haris
s.haris@yahoo.comThis pie is so easy to make, and it's always a hit with my family. I love that I can use store-bought pie crust and filling, so it's a quick and easy dessert.
Katria Goudy
katria@hotmail.comI've made this pie several times now, and it's always a crowd-pleaser. The crust is flaky and buttery, and the filling is perfectly balanced between tart and sweet.
Kornel Lukogela
l_kornel5@hotmail.frThis pie was a huge hit at our potluck! The combination of coconut and lemon is divine, and the cream cheese filling is rich and creamy. I'll definitely be making this again.