Lemon Cake Pie recipe

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Ingredients

1 10-inch pie crust, unbaked
1 cup white sugar
1 cup milk
¾ cup shredded coconut
¼ cup butter, melted
¼ cup lemon juice
2 large eggs, separated
3 tablespoons all-purpose flour
1 lemon, zested
1 ½ cups whipped cream

Nutrition Info

367.9 calories
carbohydrate: 44.8 g
cholesterol: 72.7 mg
fat: 19.5 g
fiber: 1.7 g
protein: 4.9 g
saturatedFat: 9.7 g
servingSize: -
sodium: 222.3 mg
sugar: 30.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.

  2. Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites, pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.

  3. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes, top with whipped cream.

Recipe Yield

8 servings

Recipe Note

A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out.

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