Coconut Lemon Icebox Pie

Delight in the tropical twist of this Coconut Lemon Icebox Pie, a refreshing and zesty dessert that combines creamy coconut milk with tangy lemon for a perfectly balanced treat. Ideal for summer gatherings, this no-bake pie features a smooth texture that melts in your mouth.

Prep time: 35 minutes
Cook time:
Serves: 8

Ingredients

1 1/2 cups graham cracker crumbs

1/2 cup shredded coconut, toasted

1/3 cup unsalted butter, melted

1/2 cup granulated sugar

1 tablespoon lemon zest

1/2 cup lemon juice

1 can (14 oz) sweetened condensed milk

1/2 cup coconut milk

1 tablespoon gelatin

1/4 cup cold water

1 cup heavy cream, whipped

Instructions

1. In a bowl, combine graham cracker crumbs and toasted coconut. Add melted butter and mix until well combined. Press mixture into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 20 minutes.

2. In a saucepan, combine granulated sugar, lemon zest, lemon juice, sweetened condensed milk, and coconut milk over medium heat. Stir until sugar dissolves.

3. In a small bowl, sprinkle gelatin over cold water and let it bloom for 5 minutes. Add this to the saucepan and stir until gelatin is fully dissolved. Remove from heat and let it cool slightly.

4. Fold whipped cream into the lemon-coconut mixture until smooth.

5. Pour filling into the prepared crust and refrigerate for at least 4 hours or until set.

6. Garnish with additional whipped cream and toasted coconut before serving.

Storage

Store the pie covered in the refrigerator for up to 3 days.

Reheating

This pie is best served cold, no reheating necessary.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.