LEMON ICEBOX PIE WITH COCONUT-GRAHAM CRACKER CRUST
Great dessert for lemon-lovers! Was a bit hesitant to make this, given all the sweetened condensed milk in the recipe, but it’s well worth the sugar indulgence. It is fabulous! It’s not an exaggeration when I say that all who’ve tried it, loved it. It’s quite wonderful (and beautiful) served with the lemon-blueberry sauce on this site.
Texture is creamy even straight out of the freezer, making it a stellar & refreshing hot-summer-night dessert.I love citrus desserts so much, especially lemon ones! This pie looks incredible and so easy to make too! Pinning this one.
This was outstanding – everyone raved about the dessert, and I would make it again in a heartbeat! The chantilly cream is a wonderful contrast to the delightful pie…and the custard has none of that “eggy” taste you usually get with lemon custard desserts. A total winner – simple, impressive, delicious and enjoyed by all after a heavy meal!
Well I am a lemon lover. This creamy pie sounds delicious. Perfect for Easter, but I would eat this all year long. Great for the warm summer weather….and delicious cold desserts
1 cup graham cracker crumbs (9 whole graham crackers)
⅓ cup unsweetened shredded coconut
¼ cup coconut oil, melted
¼ teaspoon salt
8 large egg yolks
1 tablespoon lemon zest
1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)
1 cup lemon juiceToasted 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 …