It's hard to believe how this delicious dessert's creamy filling and perfect crunchy crust is made. To prepare this scrumptious pie, you only need to make one batter, which as it cooks, separates into two distinct layers: a delectable lemon custard, and a coconut top crust that's delightfully crispy. So, aside from being incredibly easy to make, this dessert is a breeze to clean up too.
Ingredients
2 cups whole milk
1 cup unsweetened coconut flakes, optional
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup all-purpose flour
4 large eggs
1/2 lemon, zested and juiced
1 tsp vanilla extract
Directions:
Preheat the oven to 350ºF/ 180 C.
Meanwhile, lightly grease and flour an 8
or 9-inch pie dish.
Beat the sugar and eggs, one by one, waiting until each is fully incorporated
before adding the next. in a large bowl until they appear
thick.
Then add the melted butter and the milk.
Then add the vanilla extract, lemon juice, and zest, mix well.
Gradually mix in the flour until combined.
Fold in the coconut flakes, if using (if not, only add 4 tablespoons
of butter) and pour the batter into a greased pie pan.
Bake for 45 to 50
minutes, or until the center has set but still appears to be wobbly.
Remove the pie from the oven and let it cool completely then
refrigerate for at least 2 hours, or overnight.
Once chilled, slice,
serve and enjoy!
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