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Lemon Cake Pie


"A surprise in the first slice, with layers of custard, cake, and whipped cream. My husband has coconut allergies, so if I make it for him I leave the coconut out."
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1 h 30 m servings 368 cals
Original recipe yields 8 servings

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  1. Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.
  2. Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.
  3. Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 368 calories; 19.5 g fat; 44.8 g carbohydrates; 4.9 g protein; 73 mg cholesterol; 222 mg sodium. Full nutrition

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Read all reviews 1
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I had a little twist. I used a cup of Coconut milk instead of the plain milk. I also added the zest from the Lemon, but I ALWAYS add more lemon to ANY Lemon recipe because "LEMON" is my favorite...