Lemon Coconut Pie Recipe
Lemon coconut pie brings back memories of summer, even in the dead of winter
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  1. 3 eggs, beaten
  2. 1 cups sugar
  3. 1/2 cup butter, melted (4oz)
  4. Zest of 1 lemon
  5. 4 teaspoons fresh lemon juice
  6. 1 teaspoon vanilla
  7. 1 1/3 cups grated coconut
  8. pinch salt
  1. Blind bake pie dough (see our blind baking post)
  2. Preheat oven to 350°
  3. Combine eggs, sugar, butter, zest, lemon juice, vanilla, and salt; mix well after each ingredient.
  4. Stir in coconut; pour into pie shell
  5. Cover pie with foil & bake for 25 minutes.
  6. Remove foil & bake for an additional 20-25 minutes until center is set, but not puffy
  7. Top with whipped cream and lemon zest shavings

For help with blind baking, check out our Blind Baking post

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