Ingredients for Unbelievable Lemon Coconut Pie
- All Purpose Flour
- Sugar
- 1/4 teaspoon salt
- Vegetable Oil
- Milk
- Lemons, Zest Of
- Unflavored Gelatin
- Water
- Lemon Extract
- Vanilla Extract
- Cream Cheese
- Cool Whip
- Coconut
- Yellow Food Coloring
- Sugar Free Instant Vanilla Pudding Mix
- Coconut Extract
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How to Make Unbelievable Lemon Coconut Pie
- If making your own pie crust, prepare it according to your recipe and blind bake for 15 minutes at 375°F (190°C).
- In a medium saucepan, whisk together sugar, flour, cornstarch, and salt.
- Gradually whisk in lemon juice until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer.
- Remove from heat and whisk in the melted butter.
- In a separate bowl, whisk together the eggs. Slowly temper the egg mixture by adding a small amount of the hot lemon mixture to the eggs, whisking constantly. Then, pour the tempered egg mixture into the saucepan with the remaining lemon mixture and whisk to combine.
- Cook for 1-2 minutes more, stirring constantly, until the mixture is smooth and thickened.
- Stir in the coconut milk and half of the shredded coconut.
- Pour the filling into the prepared pie crust.
- Top with the remaining shredded coconut.
- Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. The center may still be slightly jiggly.
- Let cool completely on a wire rack. Refrigerate for at least 2 hours, or preferably overnight, to allow the pie to set and the flavors to meld.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
81g
Fat
93g
Carbs
15g
