lemon cloud pie in a coconut crust
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.
prep time
40 Min
cook time
20 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- CRUST
- 2 cups shredded or flaked coconut
- 1/4 cup melted butter
- FILLING
- 3/4 cup granulated white sugar
- 3 tablespoons cornstarch
- 1 cup water
- 1 teaspoon grated lemon peel
- 1/4 - 1/3 cup lemon juice (this is the amount of 1 squeezed lemon)
- 2 - egg yolks (reserve whites)
- 3 ounces cream cheese (1 small pkg.)
- 2 - egg whites ( that were reserved)
- 1/4 cup sugar
How To Make lemon cloud pie in a coconut crust
-
Step 1For 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.
-
Step 2In saucepan, combine 3/4 c. sugar, cornstarch, water, lemon peel, lemon juice and slightly beaten egg yolks. Beat with rotary beater until well blended.
-
Step 3Cook 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.
-
Step 4In small mixer bowl, beat reserved egg whites at high speed until foamy. Gradually add 1/4 c. sugar, beating until meringue holds stiff peaks.
-
Step 5Fold 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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