Coconut Lemon Pie

This Creamy Coconut Lemon Pie is topped with an ultra voluminous Meringue. Your Meringue will have more volume if the egg whites are at room temperature before you begin beating them. A quick way to warm egg whites is to place the eggs in their shell in a bowl of warm (not hot) water for 5 minutes. Then separate the eggs, and refrigerate or freeze the yolks for another purpose.

Coconut Lemon Pie
Yield: 1 (9-inch) pie
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Crust
  1. 1 1⁄3 cups all-purpose flour
  2. 1 tablespoon sugar
  3. 1⁄2 teaspoon salt
  4. 3 tablespoons cold unsalted butter, cut into pieces
  5. 3 tablespoons all-vegetable shortening
  6. 4 to 5 tablespoons ice water
Filling
  1. 1⁄2 cup sugar
  2. 1⁄2 cup all-purpose flour
  3. 2 1⁄4 cups whole milk
  4. 4 egg yolks
  5. 1 cup sweetened, flaked coconut
  6. 3 tablespoons butter
  7. 2 teaspoons lemon zest
  8. 2 tablespoons fresh lemon juice
  9. Meringue (recipe follows)
  10. Garnish: toasted sweetened, flaked coconut
Instructions
  1. In a large bowl, combine flour, sugar, and salt for crust; stir well.
  2. Using a pastry blender, cut in butter and shortening until mixture resembles coarse crumbs. Sprinkle ice water, 1 tablespoon at a time, over flour mixture, tossing until moistened. Gather dough into a ball. Wrap in plastic wrap; refrigerate for 1 hour.
  3. Preheat oven to 400°.
  4. On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into the bottom and up the sides. Fold excess dough under; flute edges as desired. With a fork, generously prick bottom and sides of dough. Place a sheet of parchment paper in piecrust. Add pie weights on top of parchment paper.
  5. Bake until edges of crust begin to brown, approximately 20 minutes. Reduce oven temperature to 375°. Carefully remove pie weights. Bake until lightly browned, approximately 20 minutes longer. Remove from oven; let cool completely on a wire rack.
  6. In a large saucepan, combine sugar and flour for filling; whisk in milk. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.
  7. In a medium bowl, place egg yolks; whisk in 1 cup hot milk mixture. Return egg yolk mixture to remaining hot milk mixture in saucepan. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat.
  8. Add coconut, butter, and lemon zest and juice. Stir until butter melts. Spoon mixture into prepared piecrust. Place a sheet of plastic wrap on surface of filling. Refrigerate until chilled.
  9. Remove plastic wrap. Spoon Meringue onto center of pie filling, spreading to within 1 inch of crust. Using your fingers, pull meringue into tall peaks. Using a kitchen torch, lightly brown top of Meringue (see note). Garnish with toasted coconut, if desired.
  10. Note: You may also place Meringue-topped pie 2 inches from a hot broiler until Meringue is lightly browned. If you use this method, be sure to use a pie plate that is broilerproof.
Taste of the South https://www.tasteofthesouthmagazine.com/
Meringue
Yield: approximately 4 cups
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Ingredients
  1. 1 cup sugar
  2. 4 egg whites, at room temperature
Instructions
  1. In the top half of a double boiler, whisk together sugar and egg whites. Place over simmering water, whisking constantly until sugar is dissolved and egg whites are warm to the touch, approximately 3 to 4 minutes.
  2. Transfer egg white mixture to the bowl of a heavy-duty stand mixer. Beat at low speed with the whisk attachment for 2 minutes. Increase speed to high, and beat until stiff peaks form and mixture cools, approximately 6 minutes.
Taste of the South https://www.tasteofthesouthmagazine.com/

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