Lemon Cake Pie

Name: Lemon Cake Pie recipe
Prep time: 20 min
Cook time: 40 min
Yield: 8 servings
Cuisine: Global
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

by Kim Little 1 year ago

4 (1)

40 minutes

367.9 kcal

44.8 g carbs

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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. 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.

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