Lemon Coconut Cream Pie Food

COCONUT AND LEMON CREAM PIE

Steps:

• Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds.
• Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Press 3/4 of the dough into the bottom of a broiler-safe pie plate.
• Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely.
• Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes.
• Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes.
• Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.

EASY LEMON-COCONUT CREAM PIE

Steps:

• Heat oven to 350ºF.
• Mix crumbs, sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mixes; beat 1 min. Gently stir in lemon zest, sour cream and 1-1/2 cups COOL WHIP. Spoon into crust.
• Refrigerate 2 hours or until firm. Garnish with remaining COOL WHIP and coconut just before serving.

LEMON + COCONUT CREAM PIE

Steps:

• Preheat the oven to 350F.
• In a medium bowl, mix together the graham crumbs, coconut and melted butter. Press the mixture into the bottom and up the sides of a pie plate and bake for 8-10 minutes, until pale golden around the edges.
• In the same bowl (no need to wash it), whisk together the egg yolks, sweetened condensed milk, lemon zest, vanilla and salt. Whisk in the lemon juice and coconut cream, whisking until the mixture is smooth and slightly thicker than it was when you started.
• Pour the mixture into the crust and bake for 20-25 minutes, until set - it will be slightly jiggly in the middle, like a cheesecake. Cool completely, then refrigerate for 2-3 hours, until well chilled.
• When you're ready to serve it, whip the cream and sugar until you have stiff peaks; spread over the cooled pie and sprinkle with the toasted coconut. Serves 8.

LEMON COCONUT SOUR CREAM PIE

Steps:

• Place all ingredients (except crust) in a large bowl. Beat with electric mixer at medium speed 3-4 minutes or until smooth. Pour into crust.
• Chill until ready to serve.

COCONUT MILK PIE WITH LEMON

Steps:

• In medium saucepan heat 21/2 cups coconut milk.
• Add 3/4 white sugar, 3 beaten egg yolks, coconut extract, salt and 4 tablespoons cornstarch together. Add slowly to the hot.
• mixture.
• Whisk until mixture starts to thicken. Turn heat down, whisk until glossy and thick.
• Add coconut flakes and fold into mixture.
• Cool about 30 minutes.
• In saucepan add lemon juice, 1/4 cup sugar, 1 tablespoon cornstarch, 1/2 cup water, heat on low, stirring until glossy. Set aside.
• Stir coconut filling until fluffy, pour into pie pan. Spoon lemon glaze over the top. Chill until serving.
• Note: Sometimes I substitute powdered white sugar when making the lemon glaze. Also you can add a few drops of yellow food coloring.

" LEMON COCONUT CUSTARD" PIE

Steps:

• NOTE: if using deep-dish crust use 1 1/2 cups squash; if using regular crust use 1 cup squash.
• Whisk together squash, sugar, eggs, flour, lemon and coconut flavorings, and butter.
• Pour into pie crust.
• Bake at 350 F for 30-45 minutes. Pie should be set and barely golden brown on top.
• Can be served with Cool-Whip or other favored whipped topping.

SUPER EASY COCONUT CREAM PIE

Steps:

• In a large bowl mix pudding and milk until pudding becomes thick (usually about 2 minutes).
• Fold in 4 oz (1/2) of the Cool-Whip.
• Fold in 1 cup of coconut.
• Spread mix into bottom of pie crust.
• Spread remaining Cool-Whip on top.
• Sprinkle with left-over coconut.
• Serve cooled (about one hour in the fridge).
• Keep refrigerated.
• Enjoy!

COCONUT LEMON PIE

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.

UNBELIEVABLE LEMON COCONUT PIE

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.