Lemon Coconut Cream Pie
I got this recipe from a co-worker years ago. I think his roommate’s girlfriend - or something like that -was a chef…or maybe just studying to be one. It’s been so long I really don’t remember. (He he!) At any rate, she came up with this fabulous recipe. It has a wonderfully light flavor, which is perfect for a beautiful spring or summer afternoon. There’s just a bit of tartness from the lemon, and the coconut gives it an almost tropical taste. You can use limes in place of the lemons, if that’s more to your liking, or even a mixture of the two.
Ingredients:
For the Crust
35 vanilla wafer cookies (about 4.5 ounces)
1/3 cup macadamia nuts (1.6 ounces)
1/3 cup coconut flakes (1.0 ounce)
1/4 cup butter, melted
For Filling
15 ounces cream of coconut
2/3 cup plain low-fat yogurt
1/2 cup fresh lemon juice
2 teaspoons grated lemon rind
3 tablespoons cold water
2 teaspoons unflavored gelatin
For the Topping
3/4 cup whipping cream, chilled
2 tablespoons powdered sugar
Directions:
For the Crust
Finely grind cookies and nuts in processor. Place in medium sized bowl. Mix in coconut and butter, and stir until blended. Press mixture onto bottom and up the sides of a 9 inch glass or metal pie dish. (I find the bottom of a drinking glass works well for pressing the crust.) Cover and freeze for 30 minutes. (Can be prepared 1 week ahead and kept frozen.) Bake in preheated 350°F oven until crust is golden, about 15 - 20 minutes. Cool completely.
For the Filling
Whisk first 4 ingredients in large bowl to blend.
Pour 3 tablespoons cold water into metal bowl. Sprinkle gelatin over and let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust. (Filling will reach top of crust). Chill until set, about 4 hours.
For the Topping
Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Put on top of pie and garnish with lemon rounds.
Serves 10.
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