Lemon Cake Pie
Description
This lemon cake pie is a surprise when first sliced with layers of custard, cake, and whipped cream. Serve for a refreshing spring or summer dessert.
Ingredients
•
1 10-inch pie crust, unbaked
•
1 cup white sugar
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1 cup milk
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3/4 cup shredded coconut
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1/4 cup butter, melted
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1/4 cup lemon juice
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2 large eggs, separated
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3 tablespoons all-purpose flour
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1 lemon, zested
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1 1/2 cups whipped cream
Directions
1
Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
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.
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.