LEMON COCONUT CREAM PIE RECIPES

BEST LEMON COCONUT CHESS PIE RECIPE - HOW TO MAKE LEMON ...

Best Lemon Coconut Chess Pie Recipe - How to Make Lemon ... image

This vintage recipe (it's believed to date back to the early English colonies!) gets a modern update with tangy coconut and creamy coconut whipped cream.

Provided by Woman's Day Kitchen

Categories dessert

Total Time 1 hours 35 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 10 servings

Number Of Ingredients 13

Ingredients

1 1/2 tsp. all-purpose flour, plus more for the surface
1 refrigerated, rolled pie crust (from a 14- to 15-oz. box)
1/2 c. (1 stick) unsalted butter, at room temperature
1 1/2 c. granulated sugar
1 tsp. finely grated lemon zest, plus more for serving
5 large eggs
1/2 c. fresh lemon juice (from about 2 lemons)
1 tbsp. fine yellow cornmeal
1/8 tsp. kosher salt
1/2 c. coconut milk (with no additives), well shaken and divided
1 c. heavy cream
2 tbsp. confectioners’ sugar
Toasted coconut, for serving

Steps:

Heat oven to 375°F and place a baking sheet on a rack set in the lower third of the oven. Unroll the pie crust and fit into the bottom and up the sides of a 9-inch pie plate. Crimp the edges as desired. Using an electric mixer, beat the butter, granulated sugar, and zest in a large bowl until pale and creamy, 3 to 5 minutes. Add the eggs, lemon juice, cornmeal, salt, and 1/4 cup coconut milk and beat to combine. Transfer the mixture to the prepared pie crust. Cover lightly with foil, transfer to the preheated baking sheet and bake for 30 minutes. Uncover and bake until still slightly wobbly in the center, 15 to 20 minutes more. Transfer to a wire rack and let cool, about 20 minutes. Once completely cool, make the topping. Using an electric mixer, beat the cream, confectioners’ sugar, and remaining 1/4 cup coconut milk until medium peaks form. Spoon into the center of the pie. Sprinkle with toasted coconut, if desired.

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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BEST LEMON COCONUT CHESS PIE RECIPE - HOW TO MAKE LEMON ...

This vintage recipe (it's believed to date back to the early English colonies!) gets a modern update with tangy coconut and creamy coconut whipped cream.
From womansday.com
Total Time 1 hours 35 minutes
Category dessert

Heat oven to 375°F and place a baking sheet on a rack set in the lower third of the oven. Unroll the pie crust and fit into the bottom and up the sides of a 9-inch pie plate. Crimp the edges as desired. Using an electric mixer, beat the butter, granulated sugar, and zest in a large bowl until pale and creamy, 3 to 5 minutes. Add the eggs, lemon juice, cornmeal, salt, and 1/4 cup coconut milk and beat to combine. Transfer the mixture to the prepared pie crust. Cover lightly with foil, transfer to the preheated baking sheet and bake for 30 minutes. Uncover and bake until still slightly wobbly in the center, 15 to 20 minutes more. Transfer to a wire rack and let cool, about 20 minutes. Once completely cool, make the topping. Using an electric mixer, beat the cream, confectioners’ sugar, and remaining 1/4 cup coconut milk until medium peaks form. Spoon into the center of the pie. Sprinkle with toasted coconut, if desired.

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