Coconut and Lemon Cream Pie
Coconut and lemon are probably my favorite match. This pie has an unexpected shortbread-like crust made with only coconut oil! The result is flaky, crumbly, and delicious. The creamy curd center gets an upgrade using coconut cream! If you serve immediately, the pie will be a bit messier than if you were to chill it for a few hours.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
Freeze leftover dough for a crumble topping for another dessert.
If you notice curdled bits in the custard, strain it using a fine-mesh strainer. The custard should be smooth and creamy.