DOUBLE LEMON PIE IN COCONUT CRUST

Double Lemon Pie in Coconut Crust image

This was a finalist in the Honolulu Advertiser's "My Best Recipe" contest, 1990. It was originally printed in a California newpaper in the 60's. Prep time does not include chilling time.

Provided by Chilicat

Categories Pie

Time 55m

Yield 1 pie

Number Of Ingredients 15

Ingredients

1 cup flour
1/3 cup butter
1/2 teaspoon salt
1/3 cup toasted coconut
2 tablespoons ice water
1 1/4 cups sugar
4 tablespoons cornstarch
3 tablespoons flour
1/8 teaspoon salt
2 cups hot water
3 egg yolks
3 tablespoons butter
1 teaspoon grated lemon peel
1/2 cup lemon juice
1 1/2 cups whipping cream, whipped

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.

Nutrition Facts : Calories 4075, Fat 259.9, SaturatedFat 163.8, Cholesterol 1309.6, Sodium 2319.6, Carbohydrate 421.6, Fiber 9.6, Sugar 256, Protein 33.5