Lemon Ice Box Pie with Coconut Crust
Lemon Icebox Pie with Coconut Crust
2½ C. all-purpose flour (more for work surface)
3 T. sugar
½ lb. (2 sticks) cold unsalted butter, cut into small pieces
1 C. shredded sweetened coconut
1/4 C. ice water
2 large egg yolks
2 C. heavy cream
4 large egg whites
1 1/3 C. sugar
2 T. grated lemon zest
½ C. freshly squeezed lemon juice
Place flour and sugar in the bowl of a food processor. Add butter and pulse until mixture resembles coarse meal (about 10 seconds). Pulse in 1/2 C. coconut.
In a small bowl, beat together 1/4 c. ice water and egg yolks. With food processor running, add liquid to flour mixture in a slow steady stream, until dough just holds together (you may not need all the liquid). Do not overprocess.
Turn dough out onto a piece of plastic wrap. Divide in half; flatten into 2 disks. Cover and chill until firm (at least 1 hour).
In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer to a bowl and refrigerate. In the bowl of the electric mixer, whip the egg whites to soft peaks. Add sugar in a steady stream while beating. Continue to beat the whites until stiff, 4-5 minutes. Whip in lemon zest and juice. Fold in whipped cream until just incorporated (do not overwhip). Cover cream filling; chill at least 1 hour, or until ready to use.
Heat oven to 375˚. Roll out half of the dough on a lightly floured surface to 1/8 inch thick. Transfer to a 9 inch pie tin, leaving a 1 inch overhang. Fold under evenly, form decorative edge. Repeat with remaining dough. Prick bottoms of crusts with a fork. Chill until firm about 30 minutes. Bake crusts until golden, 18-20 minutes. Cool completely. While crusts cool, spread remaining 1/2 C. coconut on a baking sheet. Toast until golden, 5-7 minutes.
Spread the reserved cream filling in crusts and refrigerate until ready. To serve. sprinkle with toasted coconut.
Makes 2 nine-inch pies.
