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Coconut and Lemon Cream Pie
Coconut and Lemon Cream Pie
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Prep Time:
20 minutes
Cook Time:
42 minutes
Total Time:
292 minutes
Elevate classic lemon meringue pie with a coconut cream filling and a flaky crust made with coconut oil.
Ingredients:
  • 2 cups all-purpose flour
  • 1 cup solid coconut oil
  • 0.25 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
  • 3 egg whites
  • 0.5 cup white sugar
  • 1 pinch cream of tartar
Instructions:
  • In the bowl of a stand mixer, use the paddle attachment to blend flour, coconut oil, 2 tablespoons sugar, and salt until large crumbles form. Gradually drizzle in ice water while mixing until dough comes together in about 30 seconds.
  • Place the dough onto a large sheet of plastic wrap, shape it into a disc, and wrap it tightly. Refrigerate for 30 minutes.
  • Preheat the oven to a toasty 350 degrees F (175 degrees C).
  • Spread three-fourths of the dough evenly in the bottom of a broiler-safe pie plate.
  • Bake until crust is golden brown, approximately 30 minutes. Allow crust to cool fully.
  • In a saucepan over gentle heat, blend together 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt. Stir continuously until the mixture thickens and coats the back of a wooden spoon, about 10 to 12 minutes. Transfer to a bowl and chill until firm, approximately 20 to 30 minutes.
  • Whisk together egg whites, 1/2 cup sugar, salt, and cream of tartar in a bowl until mixture forms stiff, glossy peaks, about 6 to 7 minutes.
  • Gently pour the cold curd onto the cooled crust, then generously spoon large dollops of meringue on top of the curd.
  • Position the oven rack 6 inches from the heat source and preheat the broiler.
  • Brown the meringue in the preheated oven for about 2 minutes. Refrigerate the pie until firm for 3 to 24 hours.

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