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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


Recipe Summary

15 mins
3 hrs 55 mins


Ingredient Checklist


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

  • 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

Nutrition Facts

1 slice
291 calories; protein 6.7g; carbohydrates 39.5g; dietary fiber 0.9g; sugars 32.2g; fat 11.8g; saturated fat 7.5g; cholesterol 153.6mg; vitamin a iu 318.1IU; vitamin c 10.3mg; folate 39.3mcg; calcium 148.3mg; iron 0.9mg; magnesium 40mg; potassium 515.5mg; sodium 159.8mg.

2 other carbohydrate, 1 1/2 fat, 1/2 medium-fat protein, 1/2 starch