Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber. Seeing graham flour on the label? Good news--that's coarsely ground whole-wheat. Source: EatingWell Magazine, April 2019

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Ingredients

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Directions

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  • Preheat oven to 325 degrees F. Lightly coat a 9-inch pie pan with cooking spray.

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  • Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.

  • Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.

  • Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.

Tips

To make ahead: Refrigerate for up to 1 day.

Equipment: 9-inch pie pan

Nutrition Facts

291 calories; 11.8 g total fat; 7.5 g saturated fat; 154 mg cholesterol; 160 mg sodium. 516 mg potassium; 39.5 g carbohydrates; 0.9 g fiber; 32 g sugar; 6.7 g protein; 318 IU vitamin a iu; 10 mg vitamin c; 39 mcg folate; 148 mg calcium; 1 mg iron; 40 mg magnesium;

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