Lemon Cake Pie

Lemon Cake Pie

by Kim Little 6 months ago
4 (1)
40 minutes
367.9 kcal
44.8 g carbs
Description

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.

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
Directions
  1. 1. Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
  2. 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. 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.
Nutrition Facts
serving: 8 servings
calories: 367.9 kcal
carbohydrates: 44.8 g
protein: 4.9 g
saturated fat: 9.7 g
cholesterol: 72.7 mg
sodium: 222.3 mg
fiber: 1.7 g
sugar: 30.2 g