How to Make Coconut and Lemon Cream Pie - A Step-by-Step Guide

There are few desserts that can rival the creamy, citrusy goodness of a coconut and lemon cream pie. This delectable dessert is the perfect blend of tropical coconut flavors and the tartness of fresh lemons, all nestled in a buttery, flaky pie crust. Whether you're looking for a refreshing dessert to serve at a summer barbecue or just want to indulge in a decadent treat, this coconut and lemon cream pie is sure to delight your taste buds.

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Ingredients

  • 2 cups all-purpose flour
  • 1 cup solid coconut oil
  • 2 tablespoons white sugar
  • 1 pinch salt
  • ¼ cup ice water
  • 2 cups white sugar
  • 1 cup coconut cream
  • 3 eggs
  • 3 egg yolks
  • 3 lemons, zested and juiced
  • 3 tablespoons butter, softened
  • 1 pinch salt
  • 3 egg whites
  • ½ cup white sugar
  • 1 pinch salt
  • 1 pinch cream of tartar (Optional)

Information

  • Prep Time: 20 mins
  • Cook Time: 42 mins
  • Additional Time: 3 hrs 50 mins
  • Total Time: 4 hrs 52 mins
  • Servings: 8
  • Yield: 1 pie

  • 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

    809 cal.

    • Total Fat: 40g
    • Saturated Fat: 32g
    • Cholesterol: 158mg
    • Sodium: 152mg
    • Total Carbohydrate: 111g
    • Dietary Fiber: 3g
    • Total Sugars: 81g
    • Protein: 9g
    • Vitamin C: 32mg
    • Calcium: 53mg
    • Iron: 2mg
    • Potassium: 200mg