Double Lemon Pie in Coconut Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
YIELD: 1 pie
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement