Lemon Cloud Pie in a Coconut Crust

Pat DiMercurio

By
@javancookie

I have a favorite dessert cookbook that I've had for years. (and it shows!) This pie turns out so pretty and looks like springtime in a pan.


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Rating:

Comments:

Serves:

8

Prep:

40 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

CRUST

2 c
shredded or flaked coconut
1/4 c
melted butter

FILLING

3/4 c
granulated white sugar
3 Tbsp
cornstarch
1 c
water
1 tsp
grated lemon peel
1/4 - 1/3 c
lemon juice (this is the amount of 1 squeezed lemon)
2
egg yolks (reserve whites)
3 oz
cream cheese (1 small pkg.)
2
egg whites ( that were reserved)
1/4 c
sugar

Directions Step-By-Step

1
For the crust: combine coconut and melted butter and pat into a 9" pie pan on bottom & sides of pan. Bake at 375 degrees until golden brown. Cool.
2
In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
3
Cook over medium heat, stirring constantly, until mixture just begins to bubble. Remove from heat. Add cream cheese; stir until well combined. Cool while preparing meringue.
4
In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
5
Fold into lemon mixture. Spoon into prepared crust. At this point, garnish with a small amount of toasted coconut. Refrigerate for at least 2-3 hours before serving

About this Recipe

Course/Dish: Pies, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American