Lemon Icebox Pie with Toasted Coconut Crust

Lemon Icebox Pie with Toasted Coconut Crust offers a delicious coconut twist on a classic dessert!

overhead view of Lemon Icebox Pie with Toasted Coconut Crust on a white plate

A while back, I was asked for a recipe for Lemon Icebox Pie. I was a bit surprised to realize that I’d not shared one with you in all these years! I knew that had to be remedied as soon as possible.

The trick with sharing a classic recipe is that it is sometimes so good in its traditional form that you don’t want to change much about it. So, it’s no surprise that the filling of this pie is the same one I’ve been making for years. It’s so perfectly sweet and tart, with the added advantage of being so very simple to make.

overhead view of Lemon Icebox Pie with Toasted Coconut Crust in a white pie plate

This pie strays a bit from tradition with its crust. While you’ll usually find a graham cracker crust underneath all that lemony filling, this one has a buttery shortbread crust that features sweet, crispy, nutty toasted coconut. It adds a nice bit of flavor and a little different texture than usual. (See my tips for toasting coconut.)

Of course, if you’re feeling a bit more traditional, just swap out the crust with a graham cracker crust or maybe a vanilla wafer crust or any kind of cookie crumb crust you like. Changing the crust is a simple way to give a little twist to a favorite pie!

Find more pie recipes in the Recipe Index.

More Lemon Pie Recipes

Yield: 8 to 10 servings

Lemon Icebox Pie with Toasted Coconut Crust

Prep Time 25 minutes
Cook Time 30 minutes
Additional Time 6 hours
Total Time 6 hours 55 minutes

A buttery, toasty coconut crust and a sweet, tart lemon filling make for an irresistible twist on Lemon Icebox Pie!

overhead view of Lemon Icebox Pie with Toasted Coconut Crust in a white pie plate

Ingredients

For the crust:

  • 3/4 cup (63g) sweetened flaked coconut
  • 1 & 1/4 cups (150g) all-purpose flour
  • 3 tablespoons (37g) granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes

For the filling:

  • 14 ounces (397g) sweetened condensed milk
  • 8 ounces (226g) cream cheese, at room temperature
  • zest of 2 medium lemons
  • juice of 3 medium lemons
  • 1/2 cup (118ml) heavy cream

Instructions

To make the crust:

  1. Preheat oven to 350°F. 
  2. Place the coconut in a single layer on a rimmed baking sheet. Bake for 10 to 12 minutes, stirring every few minutes, until the coconut is toasted. Set aside to cool slightly.
  3. Place the flour, sugar, and salt in a large mixing bowl, and stir to combine. Mix in the cooled coconut. 
  4. Add the butter and mix with a pastry blender, a fork, or your fingers until thoroughly combined. The mixture will be crumbly but should hold together when pinched.
  5. Transfer the mixture to a 9-inch round pie plate. Press the crust firmly and evenly into the bottom and up the sides of the pan. Use a measuring cup, a spoon, or your fingers to press the crust into the pan.
  6. Bake 15 to 18 minutes, or until the crust is golden brown. Set aside to cool completely.

To make the filling:

  1. Using an electric mixer on medium speed, beat the sweetened condensed milk and cream cheese until thoroughly combined and smooth. Mix in the lemon zest and juice.
  2. Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream until soft peaks form.
  3. Gently fold the whipped cream into the cream cheese mixture.
  4. Transfer the filling to the cooled crust, and spread evenly. Chill for at least 6 hours before serving.

Recommended Products

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This recipe was developed in partnership with Go Bold with Butter.

Lemon Icebox Pie with Toasted Coconut Crust bakeorbreak.com

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