Lemon Icebox Pie with Coconut-Graham Cracker Crust
Preheat oven to 325 degrees F. Lightly coat a 9-inch pie pan with cooking spray.Advertisement
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.
To make ahead: Refrigerate for up to 1 day.
Equipment: 9-inch pie pan
2 other carbohydrate, 1 1/2 fat, 1/2 medium-fat protein, 1/2 starch