Lemon-coconut Icebox Pie

Light and delicious, this old-fashioned lemon pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh- squeezed lemon juice.

10 servings

Ingredients

  • 1 c graham cracker crumbs (9 whole graham crackers)
  • 1/3 c unsweetened shredded coconut
  • 1/4 c coconut oil, melted
  • 1/4 tsp salt
  • 8 large egg yolks
  • 1 tbsp lemon zest
  • 1 3/4 c nonfat sweetened condensed milk (from two 14-ounce cans)
  • 1 c lemon juice
  • Toasted unsweetened coconut flakes & lemon slices for garnish

Instructions

1

Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray.

2

Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.

3

Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.

4

Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.