The simplicity and big, fresh lemon flavor of Lemon Icebox Pie has made it a favorite dessert for a very long time. This twist on the classic features a buttery shortbread crust made with crispy, nutty toasted coconut. It’s tough to resist this cool, creamy dessert.

Lemon Icebox Pie with Toasted Coconut Crust

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 8-10

Lemon Icebox Pie with Toasted Coconut Crust

Ingredients

    For the crust:
  • 3/4 sweetened flaked coconut
  • 1 1/4 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into 1/2-inch cubes
  • Filling Ingredients:
  • 14 ounces sweetened condensed milk
  • 8 ounces cream cheese, softened
  • zest of 2 medium lemons
  • juice of 3 medium lemons
  • 1/2 cup heavy cream

Directions

  1. For the crust:
  2. Preheat oven to 350°F.
  3. Place coconut in single layer on rimmed baking sheet. Bake for 10 to 12 minutes, stirring every few minutes, until coconut is toasted. Set aside to cool slightly.
  4. Place flour, sugar, and salt in large mixing bowl and stir to combine. Mix in cooled coconut.
  5. Add butter and mix with pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly, but should hold together when pinched.
  6. Transfer mixture to 9-inch round pie plate. Press crust firmly and evenly into the bottom and up the sides of pan. Use a measuring cup, a spoon, or your fingers to press the crust into pan.
  7. Bake 15 to 18 minutes, or until crust is golden brown. Set aside to cool completely.
  8. For the filling:
  9. Using electric mixer on medium speed, beat sweetened condensed milk and cream cheese until thoroughly combined and smooth. Mix in lemon zest and juice.
  10. Place cream in separate bowl. Using electric mixer with whisk attachment, whip cream until soft peaks form.
  11. Gently fold whipped cream into cream cheese mixture.
  12. Transfer filling to the cooled crust and spread evenly. Chill for at least 6 hours before serving.

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COMMENTS

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  1. Bill said:

    I have made the filling portion of this recipe many times and it is very good. I’ve modified it to use one cup heavy cream with 1/4 confectioners sugar and 1 tsp vanilla whipped into stiff peaks and folded in. Was firmer yet creamier this way. The half cup lemon juice (about what 3 lemons equal) can be substituted for lime, orange, melted chocolate, peanut butter, pumpkin etc. Personally I have used mascarpone cheese when using chocolate or peanut butter because it has a more neutral flavor to me and I’m not a fan of cream cheese and chocolate together to begin with. The pumpkin version was my favorite with added cinnamon, nutmeg, ginger and clove in a gingersnap crust. I did a peanut butter one with cheeze-it crust that the kids loved. Graham cracker crusts are another thing that can be very versatile pretty much any cookie or cracker that is dry and crumbles well can be made into a crust following any simple graham cracker crust recipe. Anyway great recipe that is versatile and a great jumping off point for experimentation.