Coconut and Lemon Cream Pie
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Coconut and Lemon Cream Pie

1. All-purpose flour - 2 cups
2. Solid coconut oil - 1 cup
3. White sugar - 2 tablespoons
4. Salt - 1 pinch
5. Ice water - ¼ cup
6. White sugar - 2 cups
7. Coconut Cream - 1 cup
8. Eggs - 3
9. Egg yolks - 3
10. Lemons, zested and juiced - 3
11. Butter, softened - 3 tablespoons
12. Salt - 1 pinch
13. Egg whites - 3
14. White sugar - ½ cup
15. Salt - 1 pinch
16. Cream of tartar (Optional) - 1 pinch

How to cook deliciously - Coconut and Lemon Cream Pie

1. Stage

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.

2. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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

6. Stage

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.

7. Stage

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.

8. Stage

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

9. Stage

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

10. Stage

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