Lemon Icebox Pie With Coconut Crust Recipes

Steps:

• For the crust:
• Preheat the oven to 300°F. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
• For the filling:
• Cover and chill the egg whites. In a medium bowl, combine the egg yolks, lemon juice, and condensed milk. Mix well and pour over the graham cracker crust.
• Bake until stiff, about 30 minutes. Let cool to room temperature, then chill for at least 3 hours or up to overnight.
• When ready to assemble the pie, preheat the oven to 350°F.
• In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on high speed. With the mixer running, gradually add the sugar and beat until stiff peaks form.
• Spread the meringue over the pie filling.
• Bake until the meringue is golden brown, about 12 minutes. Let cool for 30 minutes, then chill for 30 minutes before serving.

Steps:

• Preheat broiler to 500 degrees F (260 degrees C).
• In a medium mixing bowl beat together condensed milk, egg yolks, and lemon juice. Pour mixture into graham cracker crust.
• In a separate glass or metal mixing bowl, beat egg whites with sugar until stiff peaks form. Spread evenly on top of lemon filling.
• Brown in preheated broiler just until meringue is set and golden. Keep pie refrigerated.

Steps:

• Place flour and sugar in the bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Pulse in 1/2 cup coconut.
• In a small bowl, beat together 1/4 cup ice water and egg yolks. With machine running, add liquid to flour mixture in a slow steady stream, until dough just holds together. (You may not need all the liquid.) Do not overprocess.
• Turn dough out onto a piece of plastic wrap. Divide in half; flatten into 2 disks. Cover, and chill until firm, at least 1 hour.
• In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer to a bowl, and refrigerate. In the bowl of the electric mixer, whip the egg whites to soft peaks. Add sugar in a steady stream while beating. Continue to beat the whites until stiff, 4 to 5 minutes. Whip in lemon zest and juice. Fold in whipped cream until just incorporated (do not overwhip cream). Cover cream filling; chill at least 1 hour, or until ready to use.
• Heat the oven to 375 degrees. Roll out half of the dough on a lightly floured surface to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly; form decorative edge. Repeat with remaining dough. Prick bottoms of crusts with a fork. Chill until firm, about 30 minutes. Bake crusts until golden, 18 to 20 minutes. Cool completely. While crusts cool, spread remaining 1/2 cup coconut on a baking sheet. Toast until golden, 5 to 7 minutes.
• Spread the reserved cream filling in crusts, and refrigerate until ready to serve. Sprinkle with toasted coconut.

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.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Crush 28 wafer cookies with a food processor or by hand. Pat crushed cookies and melted margarine into the bottom of a 9-inch pie pan. Stand remaining whole wafer cookies around the edge of the pan.
• Zest 1 tablespoon from lemons and set aside. Squeeze 1/2 cup fresh lemon juice. Combine lemon juice, lemon zest, sweetened condensed milk, and egg yolks in a mixing bowl. Mix well and pour into the prepared crust.
• Bake in the preheated oven for 15 minutes. Remove from the oven, but leave the oven on.
• Beat egg whites in a glass bowl on high speed, while slowly adding sugar, until almost stiff and peaks form. Arrange meringue on the pie with a spatula, spreading up to where it's touching the standing wafer cookies.
• Bake in the preheated oven until browned, about 15 minutes, checking frequently. Let cool completely, 20 to 30 minutes. Chill in the refrigerator for at least 4 hours.

Steps:

• In medium bowl, mix Crust ingredients. Press evenly into ungreased 9-inch pie plate. Refrigerate 1 hour.
• In large bowl, beat Filling ingredients until smooth. Spread evenly in crust. Refrigerate 6 hours or until set.
• Serve with whipped cream if desired.