Ingredients
8
8 servings
- •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
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
- 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.
- 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.
Nutritional Facts
Per 8 servings
- Calories: 368
- Carbohydrate: 45g
- Fat: 20g
- Fiber: 2g
- Protein: 5g
- Sugar: 30g
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