UNBELIEVABLE LEMON COCONUT PIE
I have been really wanting to come up with my very own recipe and this is it! I spent a lot of time thinking about flavors that I wanted to try together and settled on these as I hadn't seen them paired very often. The base pie recipe is one I have used before and I just tweaked it to suit my ideas. The crust was the way my family has always made them. It is definately not low calorie, but its worth it! I have made it with the ingredients listed and that is my favorite way but I have also opted for all non fat options where I could and it was still great. It has such a delicious texture to it and it isn't super rich or sweet. I really hope you enjoy it! *don't be discouraged by the number of steps it really is simple to make!* You will have some extra of both the pie filling and the coconut filling but I just put them into glasses for a crustless dessert! Plan to make this well ahead of when you wish to serve it as the pie really firms up the second day better.
Provided by CulinaryExplorer
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Coconut Filling Directions:.
- In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
- Pie Crust Directions:.
- Mix all dry ingredients in a 9-inch pie pan.
- Mix oil and milk together, then add to dry ingredients in pan.
- With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
- With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
- Set aside to cool.
- Pie Directions:.
- Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
- In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
- Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
- Chill until thickened (about 30 minutes).
- Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
- Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
- Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
- Top with remaining Lemon filling until pie is as full as you can get it.
- Sprinkle toasted coconut on top and chill for at least 2 hours before serving.
Nutrition Facts : Calories 552.3, Fat 36.8, SaturatedFat 18.7, Cholesterol 40.3, Sodium 318.8, Carbohydrate 45.6, Fiber 1.6, Sugar 20.4, Protein 10.4
EASY LEMON-COCONUT CREAM PIE
Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.
Provided by My Food and Family
Categories Home
Time 2h45m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
- Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
- Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.934 g, Sugar 0 g, Protein 5 g
COCONUT MILK PIE WITH LEMON
Living in the Far East you become acquainted with ingredients not usual to the United States. Coconut milk is a staple in many countries. Fresh coconut is soft, not dry, and refreshing to eat, but coconut flakes will have to do the job unless you have a fresh coconut.
Provided by Montana Heart Song
Categories Dessert
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In medium saucepan heat 21/2 cups coconut milk.
- Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
- mixture.
- Whisk until mixture starts to thicken. Turn heat down, whisk until glossy and thick.
- Add coconut flakes and fold into mixture.
- Cool about 30 minutes.
- In saucepan add lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/2 cup water, heat on low, stirring until glossy. Set aside.
- Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the top. Chill until serving.
- Note: Sometimes I substitute powdered white sugar when making the lemon glaze. Also you can add a few drops of yellow food coloring.
Nutrition Facts : Calories 642.8, Fat 38.7, SaturatedFat 29.4, Cholesterol 94.4, Sodium 362.1, Carbohydrate 72.3, Fiber 4, Sugar 52.5, Protein 6.3
COCONUT LEMON PIE
An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.
Provided by LoveBakedIn
Categories Pie
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- In mixing bowl, beat eggs.
- Melt the butter and add it to the eggs along with the sugar. Mix well.
- Add lemon juice and coconut to this mixture.
- Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
- Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
- Let cool and serve.
Nutrition Facts : Calories 477.9, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5
YUMMY LEMON COCONUT LOAF
This loaf is buttery, moist, and full of flavor. The sweet/tart lemon drizzle really puts it over the top. Enjoy!
Provided by Christina
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h25m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 4x8-inch loaf pan.
- Beat white sugar and butter in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir juice and zest of one lemon into butter mixture.
- Mix flour, baking powder, and salt in a separate bowl; add to butter mixture alternately with milk, mixing until batter is just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour the batter into prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
- Gradually stir 2 teaspoons lemon juice into confectioners' sugar in a bowl until mixture is thin enough to drizzle. Transfer mixture to a resealable plastic bag. Cut a small hole in the corner of the bag. Gently squeeze bag and drizzle mixture evenly over the loaf.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 46.5 g, Cholesterol 62.6 mg, Fat 11.7 g, Fiber 0.9 g, Protein 3.8 g, SaturatedFat 7.3 g, Sodium 202.3 mg, Sugar 31.3 g
LEMON AND TOASTED-COCONUT MERINGUE PIE
Steps:
- For crust:
- Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
- Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
- Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
- For filling:
- Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
- For meringue:
- Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
- Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)
DOUBLE LEMON PIE IN COCONUT CRUST
This was a finalist in the Honolulu Advertiser's "My Best Recipe" contest, 1990. It was originally printed in a California newpaper in the 60's. Prep time does not include chilling time.
Provided by Chilicat
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- For crust, sift flour and salt, cut in butter, add toasted coconut.
- Add water, then mix.
- Roll dough to fit a 9-inch pie pan.
- Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
- For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
- Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
- Cook 5 minutes more. Add lemon peel and juice. Cool.
- Put 1/2 of the filling in the bottom of the crust.
- Mix half of the whipped cream with remainder of filling and spread on top.
- Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
- Chill for at least 4 hours or overnight.
Nutrition Facts : Calories 4075, Fat 259.9, SaturatedFat 163.8, Cholesterol 1309.6, Sodium 2319.6, Carbohydrate 421.6, Fiber 9.6, Sugar 256, Protein 33.5
COCONUT AND LEMON CREAM PIE
Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.
Provided by RusticJoyfylFood
Categories Desserts Pies Custard and Cream Pie Recipes Meringue Pie Recipes
Time 4h52m
Yield 8
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 809.2 calories, Carbohydrate 110.5 g, Cholesterol 158 mg, Fat 40.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 32.2 g, Sodium 151.8 mg, Sugar 81.4 g
LIME & COCONUT CREAM PIE
My custard pie features two tropical flavors I love. Plus, it's a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
Nutrition Facts :
LEMON COCONUT BUTTERMILK PIE
Tangy buttermilk and lemon are offset by sweet coconut that browns as this sugar-crusted pie bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 9
Steps:
- While the sugar crust is being refrigerated, test each of the three eyes at the stem end of the coconut to see which is the softest. Then, use an ice pick or a screwdriver and a hammer to pierce two of the eyes. Strain water through a fine sieve into a bowl; reserve for another use or discard.
- Place coconut on a rimmed baking sheet; bake for 30 minutes, or until coconut shell begins to crack. Set aside until cool enough to handle.
- Wrap coconut in a clean kitchen towel; holding coconut with one hand, hit it with a hammer in the same place several times to crack the outer shell and split the coconut into several large pieces.
- Separate coconut flesh from shell, and use a vegetable peeler to remove the dark outer skin. Using the large holes of a box grater, grate the coconut, creating long shaved pieces about 1/4 inch wide. You will need 1 1/4 cups; chill remaining coconut in an airtight container for another use.
- Remove crust from refrigerator. Cover with parchment, and fill with pie weights or beans. Bake for 15 minutes. Remove from oven, and let cool. Increase oven temperature to 400 degrees.
- Prepare the custard: In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until pale yellow and creamy. Add buttermilk, vanilla, and lemon juice, beating until well combined. Mix in lemon zest and 1 cup shredded coconut.
- Pour mixture into pie crust. Sprinkle with remaining coconut, and bake for 10 minutes. Reduce heat to 350 degrees, and continue baking until pie is golden brown and custard is set, 35 to 40 minutes. Let cool slightly before serving.
LEMON COCONUT IMPOSSIBLE PIE RECIPE - (4.4/5)
Provided by á-4427
Number Of Ingredients 8
Steps:
- Preheat oven to 350 Lightly grease & flour an 8" or 9" pie dish In a large bowl or mixer, beat sugar & eggs together until thick & ribbony. Then mix in melted butter & milk Beat in eggs 1 at a time, waiting until each is fully incorporated before adding next Mix in vanilla, lemon juice & zest. Gradually mix in flour until just combined Fold in coconut flakes, if using. (if not using coconut only add 4 Tblsp butter) Pour batter into greased pie pan & bake 45-50 minutes, or until center is just set but still slightly wobbly Remove pie from oven & let cool completely, then refrigerate at least 2 hours, or overnight Once chilled, slice, serve, & enjoy!
" LEMON COCONUT CUSTARD" PIE
Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.
Provided by luvinlif2k
Categories Dessert
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
- Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
- Pour into pie crust.
- Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
- Can be served with Cool-Whip or other favored whipped topping.
Nutrition Facts : Calories 310.3, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.3, Carbohydrate 46.7, Fiber 0.3, Sugar 38.6, Protein 3.4
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