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Lemon Icebox Pie with Toasted Coconut Crust

Jennifer, Bake or Break

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.
30 min Prep Time
20 min Cook Time
  • Prep Time: 30 min
  • Cook Time: 20 min
  • Servings: 8-10

Servings: 8-10

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

Instructions

For the crust:

Step 1

Preheat oven to 350°F.

Step 2

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.

Step 3

Place flour, sugar, and salt in large mixing bowl and stir to combine. Mix in cooled coconut.

Step 4

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.

Step 5

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.

Step 6

Bake 15 to 18 minutes, or until crust is golden brown. Set aside to cool completely.

For the filling:

Step 7

Using electric mixer on medium speed, beat sweetened condensed milk and cream cheese until thoroughly combined and smooth. Mix in lemon zest and juice.

Step 8

Place cream in separate bowl. Using electric mixer with whisk attachment, whip cream until soft peaks form.

Step 9

Gently fold whipped cream into cream cheese mixture.

Step 10

Transfer filling to the cooled crust and spread evenly. Chill for at least 6 hours before serving.