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Lemon Icebox Pie with Coconut Crust
Recipe Summary
Yield: Makes two 9-inch pies
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour, plus more for work surface
3 tablespoons sugar
1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
1 cup shredded sweetened coconut
2 large egg yolks
2 cups heavy cream
4 large egg whites
1 1/3 cups sugar
2 tablespoons grated lemon zest
1/2 cup freshly squeezed lemon juice
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Gallery
Lemon Icebox Pie with Coconut Crust
Recipe Summary
Yield: Makes two 9-inch pies
Gallery
Lemon Icebox Pie with Coconut Crust
Lemon Icebox Pie with Coconut Crust
Lemon Icebox Pie with Coconut Crust
Recipe Summary
Yield: Makes two 9-inch pies
Recipe Summary
Yield: Makes two 9-inch pies
Yield: Makes two 9-inch pies
Makes two 9-inch pies
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour, plus more for work surface
- 3 tablespoons sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
- 1 cup shredded sweetened coconut
- 2 large egg yolks
- 2 cups heavy cream
- 4 large egg whites
- 1 1/3 cups sugar
- 2 tablespoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice
Directions
Place flour and sugar in the bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Pulse in 1/2 cup coconut.
In a small bowl, beat together 1/4 cup ice water and egg yolks. With machine running, add liquid to flour mixture in a slow steady stream, until dough just holds together. (You may not need all the liquid.) Do not overprocess.
Turn dough out onto a piece of plastic wrap. Divide in half; flatten into 2 disks. Cover, and chill until firm, at least 1 hour.
In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer to a bowl, and refrigerate. In the bowl of the electric mixer, whip the egg whites to soft peaks. Add sugar in a steady stream while beating. Continue to beat the whites until stiff, 4 to 5 minutes. Whip in lemon zest and juice. Fold in whipped cream until just incorporated (do not overwhip cream). Cover cream filling; chill at least 1 hour, or until ready to use.
Heat the oven to 375 degrees. Roll out half of the dough on a lightly floured surface to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly; form decorative edge. Repeat with remaining dough. Prick bottoms of crusts with a fork. Chill until firm, about 30 minutes. Bake crusts until golden, 18 to 20 minutes. Cool completely. While crusts cool, spread remaining 1/2 cup coconut on a baking sheet. Toast until golden, 5 to 7 minutes.
Spread the reserved cream filling in crusts, and refrigerate until ready to serve. Sprinkle with toasted coconut.
Cook's Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Cook’s Notes
Raw eggs should not be used in food prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Lemon Icebox Pie with Coconut Crust
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Reviews:
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All Reviews for Lemon Icebox Pie with Coconut Crust
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
