Yummy Lemon Coconut Pie

I use to look forward of going to the orthodontist...I know sounds weird, but the reason is across the street from his office was a great bakery..Davidson's Bakery...once a month we would make our trip to the office and I always looked forward to the Black Forest Cake and Lemon Coconut cake my mother would pick up.

I was looking for a good dessert this weekend to make when I decided open this pie...it gave me the taste of the Lemon Coconut cake I remembered, but very easy to make.

I'm still working on my pastry bag skills. so please forgive my sloppy whipped cream on top photos!


Pie Crust

• 1 1/3 cups of All Purpose Flour
• 1/2 teaspoon salt
• 1/2 cup well-chilled Crisco Shortening
• 3 to 6 tablespoons ice cold water

1. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.


2. Sprinkle half the amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.


3. Shape dough into a ball for single pie crust. Flatten ball into 1/2-inch thick round disk


4. TIP For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes


5. Roll dough from center outward on a lightly floured work surface into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.


6. Trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired, and bake at 425 degree for 10-15 minutes.

   Lemon Filling:

   • 4 egg yolks
   • 1/3 cup cornstarch
   • 1 1/2 cups water
   • 1 1/3 cups sugar
   • 1/4 teaspoon salt
   • 3 tablespoons butter
   • 1/2 cup lemon juice 
   • 1/2-3/4 cup of flaked coconut (based upon your preference)
   • 1 tablespoon finely grated lemon zest 

   
   Whisk egg yolks in medium size mixing bowl and set aside.
   
   
   

   In a medium saucepan, combine cornstarch, water, sugar, and salt. Whisk to combine. Turn heat on medium and, stirring frequently, bring mixture to a boil. Boil for 1 minute. Remove from heat and gradually, 1 whisk-full at a time, add hot mixture to egg yolks and stir until you have added at least half of the mixture. 

   
   

   
   

   Return egg mixture to sauce pan, turn heat down to low and cook, stirring constantly, for 1 more minute. Remove from heat and gently stir in butter, lemon juice, coconut and zest until well combined. Pour mixture into pie shell and bake for 15 minutes at 375 degrees