OK, I’ll admit, there is NOTHING light or healthy about this pie. I’m not even going to try to spin this one, but it is absolutely delicious, tart-sweet with a nostalgic taste that will take you back to grandma’s house. It comes together in a snap with ingredients you probably already have on hand. It is very very rich, so you’ll only want a small piece, but it’s a perfect ending to a Sunday supper and the tangy lemon helps to cut the sweetness and richness of the dessert. This is a family favorite at our house and I hope you love it too!
Old-Fashioed Lemon Coconut Pie
1 pie crust (either your own recipe or refrigerated dough)
¾ stick butter
1 ¼ cup sugar
1 tsp vanilla
1 ½ cups shredded coconut
zest of one lemon
¼ cup fresh lemon juice
Preheat oven to 450 degrees. Roll out the piecrust and place it in a 9 inch pie plate. If you’re using a pre-formed, refrigerated dough, allow it to come to room temperature for 15 minutes before using. Prick the crust with a fork and weight it with some dried beans or rice. Pre-bake in the oven for 9 minutes. Remove and cool.
Decrease oven temperature to 350. While crust is cooling, melt butter in a small saucepan over medium heat. Add sugar and continue stirring until all is smooth and melted, but not browned or caramelized at all. Remove from heat. In a large bowl, beat the 3 eggs with the vanilla. Add in the butter and sugar mixture, whisking until fluffy. Add the lemon juice and zest and the coconut and continue stirring/whisking until well blended. Pour into the pre-baked crust and return to the 350 degree oven for about 40 minutes, until golden brown. Check the pie at about 25 minutes and if the outer edges of the crust are getting too brown, cover them lightly with strips of aluminum foil. Cool completely before serving. This pie is great at room temperature but should be chilled if storing overnight. It is very good chilled as well. I like to serve it with some fresh berries and whipped cream; perfect with a cup of strong coffee! Enjoy!Powered by Sidelines