Coconut and Lemon Cream Pie
Description
Lemon meringue pie gets an upgrade in this recipe featuring coconut cream in the filling and coconut oil in the shortbread-like crust.
Ingredients
•
2 cups all-purpose flour
•
1 cup solid coconut oil
•
2 tablespoons white sugar
•
1 pinch salt
•
1/4 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
•
1/2 cup white sugar
•
1 pinch salt
•
1 pinch cream of tartar
Directions
1
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
Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
3
Preheat oven to 350 degrees F (175 degrees C).
4
Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
5
Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
6
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
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
Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
9
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
10
Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.