Lemon Icebox Pie with Graham Cracker – Coconut Crust
We took Grandma Antoinette’s easy old-fashioned lemon icebox pie takes dessert up a notch, by adding 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.
- 9-inch pie pan
- 1 cup graham cracker crumbs 9 whole graham crackers
- ⅓ cup unsweetened shredded coconut chips or flakes
- 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 optional
- Preheat oven to 325°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.
Seeing graham flour on the nutrition label, that’s coarsely ground whole-wheat.