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    You are in: Home / Recipes / Double Lemon Pie in Coconut Crust Recipe
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    Double Lemon Pie in Coconut Crust

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    45 mins

    10 mins

    Chilicat's Note:

    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.

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    Ingredients:

    Yield:

    pie

    Units: US | Metric

    Crust

    Filling

    Directions:

    1. 1
      For crust, sift flour and salt, cut in butter, add toasted coconut.
    2. 2
      Add water, then mix.
    3. 3
      Roll dough to fit a 9-inch pie pan.
    4. 4
      Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
    5. 5
      For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
    6. 6
      Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
    7. 7
      Cook 5 minutes more. Add lemon peel and juice. Cool.
    8. 8
      Put 1/2 of the filling in the bottom of the crust.
    9. 9
      Mix half of the whipped cream with remainder of filling and spread on top.
    10. 10
      Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
    11. 11
      Chill for at least 4 hours or overnight.

    Ratings & Reviews:

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    Nutritional Facts for Double Lemon Pie in Coconut Crust

    Serving Size: 1 (1612 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4074.9
     
    Calories from Fat 2339
    57%
    Total Fat 259.8 g
    399%
    Saturated Fat 163.7 g
    818%
    Cholesterol 1309.6 mg
    436%
    Sodium 2319.6 mg
    96%
    Total Carbohydrate 421.6 g
    140%
    Dietary Fiber 9.6 g
    38%
    Sugars 255.9 g
    1023%
    Protein 33.4 g
    66%

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