Coconut and Lemon Cream Pie

Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.

• Preparation Time: 20 mins
• Cooking Time: 42 mins
• Total Time: 1 hr 2 mins
• Calories: 809 Calories

Ingredients

• 2 cups all-purpose flour
• 2 cups white sugar
• 2 tablespoons white sugar
• 3 eggs
• 1 pinch salt
• 3 egg yolks
• 3 egg whites
• 3 tablespoons butter, softened
• 1 pinch cream of tartar
• 1 cup coconut cream
• 1 cup solid coconut oil
• 3 lemons, zested and juiced
• 0.5 cup white sugar
• 0.25 cup ice water

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.

Step 4

Press 3/4 of the dough into the bottom of a broiler-safe pie plate.

Step 5

Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.

Step 6

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.

Step 7

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.

Step 8

Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.

Step 9

Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

Step 10

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.