Lemon Cloud Pie in a Coconut Crust

1
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.

Rating:
★★★★★ 4 votes
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

How to Make Lemon Cloud Pie in a Coconut Crust

Step-by-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.
  • 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.
  • 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.
  • 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.
  • 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

Printable Recipe Card

About Lemon Cloud Pie in a Coconut Crust

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