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Prep Time:15 minsAdditional Time:3 hrs 40 minsTotal Time:3 hrs 55 minsServings:10Yield:1 pieJump to Nutrition Facts
Prep Time:15 minsAdditional Time:3 hrs 40 minsTotal Time:3 hrs 55 minsServings:10Yield:1 pie
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:3 hrs 40 mins
Additional Time:
3 hrs 40 mins
Total Time:3 hrs 55 mins
Total Time:
3 hrs 55 mins
Servings:10
Servings:
10
Yield:1 pie
Yield:
1 pie
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1cupgraham cracker crumbs (9 whole graham crackers)⅓cupunsweetened shredded coconut¼cupcoconut oil, melted¼teaspoonsalt8largeegg yolks1tablespoonlemon zest1 ¾cupsnonfat sweetened condensed milk (from two 14-ounce cans)1cuplemon juiceToasted unsweetened coconut flakes & lemon slices for garnish
Cook Mode(Keep screen awake)
Ingredients
1cupgraham cracker crumbs (9 whole graham crackers)
⅓cupunsweetened shredded coconut
¼cupcoconut oil, melted
¼teaspoonsalt
8largeegg yolks
1tablespoonlemon zest
1 ¾cupsnonfat sweetened condensed milk (from two 14-ounce cans)
1cuplemon juice
Toasted unsweetened coconut flakes & lemon slices for garnish
DirectionsPreheat 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.TipsTo make ahead: Refrigerate for up to 1 day.Equipment: 9-inch pie panOriginally appeared: EatingWell Magazine, April 2019
Directions
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.TipsTo make ahead: Refrigerate for up to 1 day.Equipment: 9-inch pie pan
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.
Tips
To make ahead: Refrigerate for up to 1 day.
Equipment: 9-inch pie pan
Originally appeared: EatingWell Magazine, April 2019
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Nutrition Facts(per serving)291Calories12gFat40gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
