Get the Recipe:
Lemon Icebox Pie with Toasted Coconut Crust
This lemon icebox pie is bright, creamy, and refreshingly sweet and tart! Made with a rich lemon filling and a toasted coconut shortbread crust, it’s an easy make-ahead dessert perfect for any occasion. Serve it chilled or even frozen for a cool treat!
Ingredients
For the crust:
- 3/4 cup (63 g) sweetened flaked coconut
- 1 1/4 cups (150 g) all-purpose flour
- 3 tablespoons (37 g) granulated sugar
- 1/4 teaspoon salt
- 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
For the filling:
- 14 ounces (397 g) sweetened condensed milk
- 8 ounces (226 g) cream cheese, at room temperature
- zest of 2 medium lemons, about 2 tablespoons
- juice of 3 medium lemons, about 10 tablespoons
- 1/2 cup (120 ml) heavy cream
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Instructions
To make the crust:
- Preheat oven to 350°F (175°C).
- 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.
- Place the flour, sugar, and salt in a large mixing bowl, and stir to combine. Mix in the cooled coconut.
- 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.
- 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.
- Bake 15 to 18 minutes, or until the crust is golden brown. Set aside to cool completely.
To make the filling:
- 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.
- Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Start by adding about a quarter of the whipped cream to loosen the mixture, then fold in the remainder.
- Transfer the filling to the cooled crust, and spread evenly. Chill for at least 6 hours before serving.
Notes
- Store covered in the refrigerator up to 3 days.
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