Lemon-Coconut Cream Pie

Sarah holding lemon pie.

I love it when I make something that turns out absolutely perfect the first try – like this pie.* Plus it only took me an hour-and-a-half to make, which is pretty quick considering there are three parts to it, I wasn’t even totally sure what I was going to make when I started out, and I didn’t have a recipe. Well, I did have a recipe for the lemon-curd, but I changed it a bit to make it better (well, also to make it my recipe 🙂 ).

At first I was thinking I’d make a lemon layered lasagna dessert inspired by a pin I saved a while ago. But I decided to go with pie once I realized I wouldn’t have enough lemon curd for a whole lasagna. Okay, I could have made more curd – I just didn’t want to have to wash more eggs :-\ (we have our own laying hens)…But my laziness paid off :D. Anywho…

While I was throwing it together I didn’t do a very good job making sure I only made what I needed (for everything except the curd). I ended up with enough crust for two pies and enough marshmallow for at least four! But I’ll make sure I adjust the amounts here so you don’t have that problem – if you call a there-when-you-need-it pie crust dough and an extra bowl of marshmallow creme a problem ;).

 Lemon pie slice

Crust:

  • 1 cup cashews
  • 1/2 cup unsweetened shredded coconut
  • 3/4 cups pitted dates
  • 1/4 cup coconut oil, softened
  • 1/4 tsp. salt (omit if the cashews are salted)

Put the cashews and shredded coconut in a food processor and pulse until finely ground. Add the dates, coconut oil, and salt (if using) and pulse until combined.

Place the ball of dough in the center of a pie plate and evenly press it on the bottom and up the sides of the plate. Refrigerate until needed.

 

Curd:

  • 7 egg yolks (set aside one of the whites for the cream)
  • 3 medium lemons, juiced and zested (reserve a little zest to top the pie, if you want)
  • 1/2 cup honey
  • 1/4 tsp. salt
  • 1/2 cup butter or ghee

Whisk the egg yolks, lemon juice and zest, honey, and salt in a double-boiler over medium low heat. As it starts to heat up, add the butter a little bit at a time, whisking it in after each addition. Let it simmer for a bit, whisking occasionally, until it gets thick. Pour into the prepared pie crust and refrigerate until set.

 

Cream:

  • 1 cup heavy cream or coconut cream (the thick white stuff that’s at the top of a chilled can of coconut milk; you can buy the coconut cream separately but it still has some coconut water in it, so make sure you separate it.)
  • 1 tsp. vanilla extract
  • 1 egg white (reserved from one of the eggs you used for the curd)
  • 1/4 tsp. lemon juice
  • 1/2 cup coconut sugar
  • 1 tsp. water
  • 2-3 tbs. shredded coconut

 

In a medium bowl, whip the heavy cream and vanilla extract until soft peaks form. Set aside.

In the bowl of a standing mixer, whip the egg white and lemon juice until foamy.

Combine the water and coconut sugar in a small saucepan over medium heat. Let it gently boil, stirring occasionally, until it reaches the hard ball stage (250F-265F). If you don’t have a candy thermometer, you can tell if it’s done by dripping some of the sugar syrup into a glass of ice water. It should become hard, like hard candy. Just make sure you test it frequently so you don’t overcook it.

When the coconut sugar is done, turn on the standing mixer and slowly pour the syrup into the egg white. Continue to whip it until it gets big, fluffy, lighter, and stiff peaks form.

Gently fold the marshmallow (the egg white stuff) into the whipped cream (don’t do it the other way around).

Spread the creme on the curd (make sure the curd is firm first). Top with lemon zest, shredded coconut, and maybe even a lemon slice. Chill before serving.

 

Variation: Instead of going through the process of making the marshmallow, you could top the pie with pure whipped cream instead. Just whip it with the vanilla extract and some honey until stiff (but smooth) peaks form. You may need to double the amount of heavy cream/coconut cream if you decide to go that route. Another thing about doing it this way is it’s not as finicky; it can get a little tricky when you try to mix the whipped cream and marshmallow together. It doesn’t always behave :(.

Lemon pie slice #2

Pin please! 🙂

Coconut-Lemon Creme Pie

Am I the only one that thinks the word “curd”* sounds funny?

 

*I’m a poet – and you didn’t know it! 😛

Kayla

Hey there! I'm Kayla, a 17-year-old dessert recipe inventor, homeschooler, Pinterest addict, and Type 1 Diabetic. I have more Lego sets than will fit in my display cabinet, I love stationery, and I like taking photos. Welcome to my blog!

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