COCONUT LEMON PIE RECIPES

COCONUT LEMON PIE RECIPE - FOOD.COM

Coconut Lemon Pie Recipe - Food.com image

An easy to make pie with a delicate lemon flavor. Similar to a pecan pie in consistancy, but made with coconut.

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

Ingredients

3 large eggs
1 1/3 cups sugar
1/2 cup butter
1 1/2 cups coconut
4 teaspoons lemon juice
1 unbaked 9-inch pie crust

Steps:

In mixing bowl, beat eggs.
Melt the butter and add it to the eggs along with the sugar. Mix well.
Add lemon juice and coconut to this mixture.
Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
Let cool and serve.

Nutrition Facts : Calories 477.9, FatContent 31.1, SaturatedFatContent 18.9, CholesterolContent 109.8, SodiumContent 230.8, CarbohydrateContent 47.7, FiberContent 3.4, SugarContent 34.7, ProteinContent 5

UNBELIEVABLE LEMON COCONUT PIE RECIPE - FOOD.COM

Unbelievable Lemon Coconut Pie Recipe - Food.com image

I have been really wanting to come up with my very own recipe and this is it! I spent a lot of time thinking about flavors that I wanted to try together and settled on these as I hadn't seen them paired very often. The base pie recipe is one I have used before and I just tweaked it to suit my ideas. The crust was the way my family has always made them. It is definately not low calorie, but its worth it! I have made it with the ingredients listed and that is my favorite way but I have also opted for all non fat options where I could and it was still great. It has such a delicious texture to it and it isn't super rich or sweet. I really hope you enjoy it! don't be discouraged by the number of steps it really is simple to make! You will have some extra of both the pie filling and the coconut filling but I just put them into glasses for a crustless dessert! Plan to make this well ahead of when you wish to serve it as the pie really firms up the second day better.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 dash salt
1/2 cup vegetable oil
2 tablespoons milk
2 lemons, zest of
1 (1 ounce) envelope unflavored gelatin
1 cup water
2 1/2 teaspoons lemon extract
1/2 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 dash salt
1 teaspoon vanilla extract
8 ounces Cool Whip, thawed
toasted coconut, for garnishing
yellow food coloring
1 (1 ounce) package sugar-free instant vanilla pudding mix
2 cups milk
1/2 cup grated coconut (finely chopped in processor)
1/2 teaspoon coconut extract

Steps:

Coconut Filling Directions:.
In small bowl mix all ingredients with a hand mixer til smooth, and refrigerate til set.
Pie Crust Directions:.
Mix all dry ingredients in a 9-inch pie pan.
Mix oil and milk together, then add to dry ingredients in pan.
With fingers mix til all just moist and press lightly into pie pan. (do not overmix!).
With a fork poke holes along bottom and sides of the crust and bake at 350 degrees F. for 8-10 minutes.
Set aside to cool.
Pie Directions:.
Sprinkle Gelatin over water in small saucepan, add lemon extract and vanilla extract. Heat until gelatin dissolves, stirring constantly. Remove and let cool some.
In large mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
Gradually beat in warm gelatin mix until well mixed. (will now be runny). It is very important to do this gradually or you will end up with lumps you can't get out later.
Chill until thickened (about 30 minutes).
Beat again to soften some, and add about 5 drops of yellow food coloring. Then add cool whip and beat until well mixed and fluffy.
Put about half of the mix into baked pie crust, making a dipped area to hold the coconut filling in the center.
Spoon about 1 1/2 cup of the coconut filling into the pie and spread it evenly.
Top with remaining Lemon filling until pie is as full as you can get it.
Sprinkle toasted coconut on top and chill for at least 2 hours before serving.

Nutrition Facts : Calories 552.3, FatContent 36.8, SaturatedFatContent 18.7, CholesterolContent 40.3, SodiumContent 318.8, CarbohydrateContent 45.6, FiberContent 1.6, SugarContent 20.4, ProteinContent 10.4

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