Coconut Lemon Pie Recipes

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EASY LEMON-COCONUT CREAM PIE



Easy Lemon-Coconut Cream Pie image

Enjoy Easy Lemon-Coconut Cream Pie, even if the day is packed. This lemon-coconut cream pie is easy as can be; it takes just 15 minutes to prep. After that, all the work you need to do is to let it chill in the refrigerator.

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield 8 servings

Number Of Ingredients 10

1-1/3 cups cookie or cracker crumbs (graham, chocolate water or gingersnap)
2 Tbsp. sugar
1/3 cup butter, melted
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1-3/4 cups milk
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
zest from 2 lemons
3/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup BAKER'S ANGEL FLAKE Coconut, toasted

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.

Nutrition Facts : Calories 430, Fat 25 g, SaturatedFat 16 g, TransFat 0.5 g, Cholesterol 55 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 0.934 g, Sugar 0 g, Protein 5 g

COCONUT LEMON PIE



Coconut Lemon Pie image

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

Provided by LoveBakedIn

Categories     Pie

Time 45m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 6

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, Fat 31.1, SaturatedFat 18.9, Cholesterol 109.8, Sodium 230.8, Carbohydrate 47.7, Fiber 3.4, Sugar 34.7, Protein 5

UNBELIEVABLE LEMON COCONUT PIE



Unbelievable Lemon Coconut Pie 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.

Provided by CulinaryExplorer

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 21

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, Fat 36.8, SaturatedFat 18.7, Cholesterol 40.3, Sodium 318.8, Carbohydrate 45.6, Fiber 1.6, Sugar 20.4, Protein 10.4

COCONUT AND LEMON CREAM PIE



Coconut and Lemon Cream Pie image

Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.

Provided by RusticJoyfylFood

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Meringue Pie Recipes

Time 4h52m

Yield 8

Number Of Ingredients 16

2 cups all-purpose flour
1 cup solid coconut oil
2 tablespoons white sugar
1 pinch salt
¼ cup ice water
2 cups white sugar
1 cup coconut cream
3 eggs
3 egg yolks
3 lemons, zested and juiced
3 tablespoons butter, softened
1 pinch salt
3 egg whites
½ cup white sugar
1 pinch salt
1 pinch cream of tartar

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.

Nutrition Facts : Calories 809.2 calories, Carbohydrate 110.5 g, Cholesterol 158 mg, Fat 40.4 g, Fiber 2.9 g, Protein 8.8 g, SaturatedFat 32.2 g, Sodium 151.8 mg, Sugar 81.4 g

SQUASHED LEMON COCONUT PIE



Squashed Lemon Coconut Pie image

Great way to use up that extra squash...and in a dessert! If you don't tell them it's there, they'll never know. You can use zucchini or yellow squash for this pie. If using zucchini and truly want to disguise it, peel off the green before shredding it.

Provided by Dawn Eberly

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 8

Number Of Ingredients 8

1 pastry for a 9-inch pie crust
1 cup grated yellow squash
½ cup white sugar
¼ cup butter, melted
3 eggs
1 tablespoon all-purpose flour
1 teaspoon lemon extract
1 teaspoon coconut extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a pie dish.
  • Mix squash, sugar, butter, eggs, flour, lemon extract, and coconut extract together in a bowl; pour filling into pie crust.
  • Bake in the preheated oven until pie is set and lightly browned, 30 to 45 minutes.

Nutrition Facts : Calories 249.1 calories, Carbohydrate 24.3 g, Cholesterol 85 mg, Fat 15.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.1 g, Sodium 184.4 mg, Sugar 12.7 g

COCONUT MILK PIE WITH LEMON



Coconut Milk Pie With Lemon image

Living in the Far East you become acquainted with ingredients not usual to the United States. Coconut milk is a staple in many countries. Fresh coconut is soft, not dry, and refreshing to eat, but coconut flakes will have to do the job unless you have a fresh coconut.

Provided by Montana Heart Song

Categories     Dessert

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (9 inch) baked deep dish pie shells
2 1/2 cups coconut milk
1 cup white sugar
3 egg yolks, beaten
1 teaspoon coconut extract
1/4 teaspoon salt
5 tablespoons cornstarch
2 cups coconut flakes
2 teaspoons lemon juice
1/4 cup water

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.

Nutrition Facts : Calories 642.8, Fat 38.7, SaturatedFat 29.4, Cholesterol 94.4, Sodium 362.1, Carbohydrate 72.3, Fiber 4, Sugar 52.5, Protein 6.3

" LEMON COCONUT CUSTARD" PIE



Using zucchini was always a challenge at hom in PA Dutch country. This delightful dessert pie has a tropical flair! Don't let the ingredient list scare you away. I have served this to people who don't like squash and they never know if you don't tell them. If using zucchini squash, peel the green first for the best disguise.

Provided by luvinlif2k

Categories     Dessert

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1 -1 1/2 cup squash, grated, NOT cooked
1 1/2 cups sugar
3 eggs, slightly beaten
1 tablespoon flour
1 teaspoon lemon flavoring (not juice)
1 teaspoon coconut flavoring
1/4 cup butter, melted
1 prepared pie crust
Cool Whip

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.

Nutrition Facts : Calories 310.3, Fat 12.8, SaturatedFat 5.9, Cholesterol 94.6, Sodium 169.3, Carbohydrate 46.7, Fiber 0.3, Sugar 38.6, Protein 3.4

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