Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/2 cup sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 3 egg yolks
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Special equipment needed:
- 9-inch pie dish
- Electric mixer
- Zester
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a bowl, mix the graham cracker crumbs, melted butter, and shredded coconut until well combined.
3. Press the mixture onto the bottom and up the sides of the pie dish.
4. Bake for 10 minutes or until lightly browned. Let cool.
5. In another bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth.
6. Pour the mixture into the cooled crust.
7. Bake for 15 minutes or until set. Let cool.
8. In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
9. Spread the whipped cream over the cooled pie.
10. Cover the pie with plastic wrap and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 450
Fat: 28g
Saturated Fat: 17g
Cholesterol: 135mg
Sodium: 240mg
Carbohydrates: 44g
Fiber: 1g
Sugar: 36g
Protein: 7g
Substitutions for ingredients:
- Honey graham crackers can be used instead of regular graham crackers.
- Salted butter can be used instead of unsalted butter.
- Lime juice and zest can be used instead of lemon juice and zest.
Variations:
- Add 1/2 cup of toasted coconut flakes to the whipped cream for extra coconut flavor.
- Top the pie with fresh berries or sliced kiwi for a colorful presentation.
Tips and tricks:
- To make the crust easier to press into the pie dish, use the bottom of a measuring cup.
- Use room temperature eggs for easier mixing.
- To make the whipped cream hold its shape longer, chill the bowl and beaters in the refrigerator for 10 minutes before whipping.
Storage instructions:
Cover the pie with plastic wrap and store in the refrigerator for up to 3 days.
Reheating instructions:
This pie is best served cold and does not need to be reheated.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Top the pie with toasted coconut flakes or lemon zest.
Pairings:
This pie pairs well with a cup of hot tea or coffee.
Suggested side dishes:
Serve this pie as a dessert after a light meal of grilled chicken and roasted vegetables.
Troubleshooting advice:
- If the crust is too crumbly, add a tablespoon of melted butter and mix until the mixture holds together better.
- If the filling is not setting, bake for an additional 5-10 minutes until set.
Food safety advice:
Do not consume raw eggs. Make sure the filling is fully cooked before serving.
Food history:
Icebox pies were popular in the 1950s and 1960s when refrigerators became more common in households.
Flavor profiles:
This pie has a sweet and tangy lemon flavor with a hint of coconut.
Serving suggestions:
Serve this pie chilled with a dollop of whipped cream on top.
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