Coconut Lemon Pie

Coconut Lemon Pie

From our friends at Exploits of a Vegan Wannabe
Submitted to VegWeb By VermillionOnion and modified by S. Duquet

Shortbread Crust Ingredients:

Filling Ingredients:

Make It Happen

Preheat oven to 325 degrees F.
Mix together the flour, powdered sugar, and melted margarine with a fork. Press this mixture into a 9″ pie pan, using your fingers to push it out to the edges and up the sides. Poke the crust with a fork several times to prevent bubbles while baking. Bake for 20 to 25 minutes, or until the crust is slightly browned on the edges. Let cool on a rack.
For filling, put the cornstarch into a sauce pan and wisk out any lumps or large pieces. Add 1/2 the coconut milk and whisk until smooth, then add the remaining coconut milk, water, sugar, lemon zest, juice and extract.
Bring the mixture to a boil slowly over medium-high heat, whisking frequently until thickened, 10 to 15 minutes.
Pour the filling into the pre-baked pie crust and let cool for 5 to 10 minutes then refrigerate for several hours. The filling will set up almost like jell-o.
For garnish, put unsweetened coconut flakes on a pan in a single layer. Spritz with lemon extract then bake in a 325 degree F oven until lightly browned. Check and mix coconut frequently so it browns nicely.
Pile perfectly browned and lemon scented coconut on top of chilled pie. Cut and enjoy.

The pie is creamy and lemony. We enjoyed ours on the back patio with white wine sangrias and really good friends. Perfect.

Photo By: S. Duquet