Coconut and Lemon Cream Pie recipe
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Ingredients
- 2 cups all-purpose flour 1 cup solid coconut oil 2 tablespoons white sugar 1 pinch salt ¼ cup ice water 2 cups white sugar 1 cup coconut cream 3 eggs 3 egg yolks 3 lemons, zested and juiced 3 tablespoons butter, softened 1 pinch salt 3 egg whites ½ cup white sugar 1 pinch salt 1 pinch cream of tartar
Nutrition Info
- 809.2 caloriescarbohydrate: 110.5 gcholesterol: 158 mgfat: 40.4 gfiber: 2.9 gprotein: 8.8 gsaturatedFat: 32.2 gservingSize: -sodium: 151.8 mgsugar: 81.4 gtransFat: : -unsaturatedFat: : -
Directions Coconut and Lemon Cream Pie
Directions
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Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment, mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.