Introducing the Coconut Lemon Icebox Pie: a zesty, creamy delight perfect for summer gatherings or a refreshing dessert any time of year. This no-bake pie combines the tangy brightness of lemon with the tropical sweetness of coconut for a taste that's both indulgent and invigorating.
The graham cracker crumbs provide a classic, slightly sweet base for the crust, while the toasted coconut adds a hint of nuttiness and texture. The unsalted butter acts as a binding agent, holding the crust together. For the filling, granulated sugar balances the tartness of the lemon zest and lemon juice, which bring that fresh, citrusy zing. The sweetened condensed milk not only sweetens but also thickens the mixture, pairing perfectly with the creamy coconut milk. To ensure the pie sets properly, gelatin is dissolved in cold water and incorporated into the mix. Finally, the heavy cream is whipped and folded in, adding a light, airy texture to the filling.
This pie pairs beautifully with a side of fresh berries, such as blueberries or raspberries, to complement the citrus and coconut flavors. Serve chilled for the best experience, and consider adding a dollop of whipped cream and a sprinkle of toasted coconut on each slice to elevate the presentation.
Start by making the crust. In a mixing bowl, combine your graham cracker crumbs with toasted coconut. Pour in the melted butter and stir until everything is evenly coated. Press this crumbly mixture firmly into the bottom and up the sides of a 9-inch pie dish. Pop it in the fridge to chill for about 20 minutes while you prepare the filling.
Next, grab a saucepan and combine sugar, lemon zest, lemon juice, sweetened condensed milk, and coconut milk. Heat over medium, stirring gently until the sugar dissolves completely. This will create a sweet and tart base for your pie.
While that’s warming up, in a small bowl, sprinkle gelatin over the cold water and let it sit for about 5 minutes to bloom. Once bloomed, add this gelatin mixture to your saucepan and stir until it’s completely dissolved. Remove the pan from heat and let it cool slightly, but not so long that it starts to set.
Now it’s time to fold in the whipped cream. Gently incorporate it into the lemon-coconut mixture until smooth and well-blended. Try to keep it light to maintain that airy texture.
Pour the filling into your prepared crust, smoothing out the top with a spatula. It’s crucial to refrigerate the pie for at least 4 hours, so it completely sets and slices cleanly. Patience is key here!
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