Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (187g)
- Sugar: 1/3 cup (67g)
- Melted unsalted butter: 6 tablespoons (85g)
- Lemon juice: 1/2 cup (120ml)
- Lemon zest: 1 tablespoon (15g)
- Sugar: 1 cup (200g)
- Cornstarch: 1/4 cup (31g)
- Salt: 1/4 teaspoon (1.5g)
- Whole milk: 3 cups (720ml)
- Egg yolks: 3
- Egg: 1 large
- Unsalted butter, cold and cubed: 1/2 cup (113g)
- Heavy cream: 1 cup (240ml)
- Shredded sweetened coconut: 1 cup (100g)
- Meringue powder: 1/4 cup (30g)
Preparation Time:
30 minutes
Cooking Time:
1 hour
Difficulty Level:
3 (Moderate)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- Combine graham cracker crumbs, sugar, and melted butter in a medium bowl.
- Press into the bottom of a 9-inch pie plate and bake for 10-12 minutes, or until golden brown. Let cool completely.
- In a medium saucepan, whisk together lemon juice, lemon zest, sugar, cornstarch, and salt.
- Slowly whisk in milk until smooth. Bring to a boil over medium heat, whisking constantly.
- Reduce heat to low and simmer for 1-2 minutes, or until thickened.
- In a medium bowl, whisk together egg yolks and egg. Gradually whisk in hot lemon mixture until combined.
- Return mixture to the saucepan and cook over medium heat, whisking constantly, for 1-2 minutes, or until thickened.
- Remove from heat and stir in cold butter cubes until melted and smooth.
- Let cool for 15 minutes, stirring occasionally.
- Beat heavy cream until stiff peaks form. Fold into lemon filling.
- Pour filling into cooled pie crust and smooth the top.
- Sprinkle shredded coconut on top.
- In a medium bowl, beat meringue powder and 1/4 cup cold water until stiff peaks form.
- Spread meringue over coconut layer.
- Bake for 10-12 minutes, or until meringue is golden brown.
Nutritional Information:
Serving size: 1 slice
Calories: 320
Fat: 18g (Saturated 10g)
Carbohydrates: 40g (Sugar 25g)
Protein: 4g
Dish Characteristics:
- Creamy and tangy filling
- Sweet and crispy coconut layer
- Light and fluffy meringue topping
- Perfect for dessert after a special meal
User Comments:
- "This pie is absolutely divine! The combination of coconut and lemon is perfect, and the meringue topping is the perfect complement."
- "I made this pie for a party and it was a huge hit! Everyone raved about how delicious it was."
- "I'm not a huge fan of coconut, but this pie changed my mind! The lemon and meringue balance out the sweetness perfectly."
Special Precautions and Tips:
- If you don't have meringue powder, you can substitute 3 egg whites. Beat egg whites until stiff peaks form, then gradually add 1/4 cup sugar while beating until sugar is dissolved. Fold egg whites into lemon filling.
- To prevent your meringue from cracking, make sure your bowl and beaters are completely clean and dry.
- Let the pie cool completely before refrigerating to prevent the meringue from weeping.
