Lemon Cake Pie

A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 368 Calories

Ingredients

• 1 cup white sugar
• 1 cup milk
• ¾ cup shredded coconut
• ¼ cup butter, melted
• 3 tablespoons all-purpose flour
• ¼ cup lemon juice
• 1 ½ cups whipped cream
• 1 lemon, zested
• 2 large eggs, separated
• 1 10-inch pie crust, unbaked

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.

Step 2

Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.

Step 3

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.