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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.

Lemon-coconut Icebox Pie

graham cracker crumbs (9 whole graham crackers)

unsweetened shredded coconut

coconut oil, melted

salt

large egg yolks

lemon zest

nonfat sweetened condensed milk (from two 14-ounce cans)

lemon juice

Toasted unsweetened coconut flakes & lemon slices for garnish

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

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.

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.

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.