Recipe: Lemon-Coconut Cream Pie

Two classic diner pies rolled into one! This amazing, creamy lemon-coconut pie is the best of both worlds, and simple to make.

Ingredients

Crust

• 1⅓ cups graham cracker crumbs (10 to 14 crackers)
• ⅓ cup shredded coconut
• ⅓ cup butter, melted

Filling

• 4 large egg yolks
• 1 can sweetened condensed milk
• Grated zest of 1 lemon
• ½ tsp vanilla
• ¼ tsp salt
• ½ cup lemon juice
• ½ cup coconut cream

Topping

• 1 cup heavy cream or thick coconut cream (or a combination)
• 1 tbsp sugar
• ¼ cup shredded coconut, toasted

Method

Preheat the oven to 350˚F. In a medium bowl, combine the graham crumbs, coconut and melted butter. Press the mixture into the bottom and up the sides of a pie plate and bake for 8 to 10 minutes, until pale golden around the edges.

In the same bowl (no need to wash it), whisk together the egg yolks, sweetened condensed milk, lemon zest, vanilla and salt. Stir in the lemon juice and cream, whisking until the mixture is smooth and slightly thicker than it was when  you started.

Pour the mixture into the crust and bake for 20 to 25 minutes, until set but still slightly jiggly in the middle, like a cheesecake. Cool completely, then refrigerate for 2 to 3 hours, until well chilled.

When you’re ready to serve, whip the cream and sugar until you have stiff peaks; spread over the cooled pie and sprinkle with the toasted coconut. Serves 8.

Hot Tip

Coconut cream whips best from cold, so keep it in your fridge until ready to use.