Double Lemon Pie In Coconut Crust Recipes

CREAMY LEMON PIE

Steps:

• Preheat oven to 350°F (177°C).
• Using a food processor, pulse the graham crackers and almonds together into crumbs. A few larger pieces of nuts is OK. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. The mixture will be thick, coarse, and sandy. Try to smash/break up any large chunks. Pour the mixture into an ungreased 9-inch pie dish. With medium pressure using your hand, pat the crumbs down into the bottom and up the sides to make a compact crust. Do not pack down with heavy force because that makes the crust too hard. Simply pat down until the mixture is no longer crumby/crumbly. Tips: You can use a small flat-bottomed measuring cup to help press down the bottom crust and smooth out the surface, but do not pack down too hard. And run a spoon around the bottom "corner" where the edge and bottom meet to help make a rounded crust⁠-this helps prevent the crust from falling apart. For more shaping technique tips, see the graham cracker crust recipe page.
• Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
• Whisk the sweetened condensed milk, lemon juice, and egg yolks together. Pour into warm crust.
• Bake the pie for 19-21 minutes or until only *slightly* jiggly in the center. You want it mostly set. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour (and up to 3 days) before serving.
• Garnish as desired. Store leftovers in the refrigerator for up to 1 week.

DOUBLE (OR TWO) CRUST LEMON PIE

Steps:

• Mix cornstarch with 1 1/4 cups sugar.
• Beat eggs well in electric mixer.
• Add sugar and cornstarch mix, melted butter, lemon juice and water.
• Mix until well blended.
• Pour into unbaked pie shell.
• Cover with top crust.
• Mix lemon peel and 1 tablespoon sugar together and sprinkle over top.
• Make slit in top of pie for steam to escape.
• Bake at 400° for 35 minutes.

DOUBLE CRUST LEMON PIE

Steps:

• 1. In a medium saucepan, blend cornstarch and tap water. Add boiling water and cook over medium heat, stirring constantly, until thick and clear. Add sugar, lemon rind, and butter. Cool. Stir in eggs and lemon juice (lemons vary in size and juiciness; don't skimp). Turn into unbaked pie shell. Cover with top crust spread with Crisco, milk, and a sprinkling of flour. Make vents. Bake at 425 degrees F for 10 minutes, then at 375 degrees F for 30 minutes.
• 2. Hint: Freeze a whole lemon, then grate. Keep in the freezer for recipes like this or as a easy addition to teas, soups...etc.

COCONUT LEMON PIE

Steps:

• In mixing bowl, beat eggs.
• Melt the butter and add it to the eggs along with the sugar. Mix well.
• Add lemon juice and coconut to this mixture.
• Pour into unbaked pie crust and bake at 400 degrees for 35-45 minutes or until knife inserted in center comes out clean.
• Pie tends to get too dark before it's done so I usually cover the edges with foil when it starts to get too brown.
• Let cool and serve.

DOUBLE LEMON PIE IN COCONUT CRUST

Steps:

• For crust, sift flour and salt, cut in butter, add toasted coconut.
• Add water, then mix.
• Roll dough to fit a 9-inch pie pan.
• Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
• For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
• Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
• Cook 5 minutes more. Add lemon peel and juice. Cool.
• Put 1/2 of the filling in the bottom of the crust.
• Mix half of the whipped cream with remainder of filling and spread on top.
• Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
• Chill for at least 4 hours or overnight.

LEMON AND TOASTED-COCONUT MERINGUE PIE

Steps:

• For crust:
• Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
• Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
• Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
• For filling:
• Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
• Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)