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Lemon Icebox Pie with Coconut-Graham Cracker Crust

  • 15 m
  • 3 h 55 m
Sarah Epperson
“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.”


    • 1 cup graham cracker crumbs (9 whole graham crackers)
    • ⅓ cup unsweetened shredded coconut
    • ¼ cup coconut oil, melted
    • ¼ teaspoon salt
    • 8 large egg yolks
    • 1 tablespoon lemon zest
    • 1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)
    • 1 cup lemon juice
    • Toasted unsweetened coconut flakes & lemon slices for garnish


  • 1 Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray.
  • 2 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.
  • 3 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.
  • 4 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
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019