Lemon Creme Pie with Toasted Coconut Topping

 

Lemon Creme Pie with Toasted Coconut Topping

(alas my photo disappeared and now I have to find it again! Disaster!)

Sometimes life leaves us with a lot of time on our hands to make lovely dishes and take great effort with prep. Other times you simply don't have the gumption, so you use what you have on hand to prepare something pretty tasty that is quick-as-a-wink, as my dad used to say.

This is one such recipe. Just a few basic things that are still easy to find on the shelves of the store or that you may well have in your cupboard right now. I find pre-made graham wafer pie crusts in aluminium foil pans to be one of the most marvelous inventions! They have saved me a lot of scrambling for ingredients when I had precious few during this whole pandemic. 

Just one hint: These crusts taste even better when you mix an egg white with a bit of water and brush it on the crusts before baking at 350 degrees for 10 minutes. It sets the crust and makes it a pretty brown.I also discovered the homemade toasted coconut is a breeze and intend to use it more often. SO here you go, friends! One of the latest creations by The Little Cook - me! 

Please note, this is homespun and not a fancy dessert. Easy, peasy lemon squeezy, to coin a phrase.

LEMON CREME PIE WITH TOASTED COCONUT TOPPING

INGREDIENTS

Pie Crust

I am not fussy but Keebler seems to have a tastier finish when prepared. I have used many generic graham pie crusts that are excellent as well but they do tend to crumble a bit more quickly. It also bakes to a nice golden color (see directions above). Home made is always the best.

Filling

• One can of lemon cream filling OR lemon pie filling or you can prepare your own from package directions
• One 8-oz tub of Cool Whip or a similar topping

Toasted Coconut Topping

• Approximately 4 oz of flaked coconut. 

PREPARATION

1. Preheat oven to 350 degrees. Whisk 1 egg white with a bit of water in a small bowl, then brush lightly onto the top of the pie crust. Heat in oven for approximately 8-10 minutes before removing. Set aside to cool. Leave oven on for the coconut layer.
2. While the crust is in the oven, fold together the lemon filling and cool whip in a medium bowl until thoroughly blended. Cover with plastic wrap and place in fridge til ready to use.
3. To toast coconut: Place on a cookie sheet or foil pan large enough to spread the coconut into one even layer. This insures even toasting. Place onto middle rack of oven and heat, stirring ever couple of minutes and shaking gently to distribute pieces, until an even golden color is reached. It is okay to have some lighter and darker bits. Let cool for approximately 15 minutes.
4. Once the crust has cooled, empty the bowl of filling onto the crust, spreading it evenly with a spatula or wide knife. It will be quite thick.
5. Sprinkle evenly with the coconut. The variety of colors is what makes it so attractive. Place in fridge, covered with the lid that comes with the crust (another reason I love the convenience) or plastic wrap to cool for a couple of hours before serving.

 Et voila! A yummy summer dessert.

Note: Flaked coconut gives a slightly more tasty, chewy texture that complements the creaminess of the filling.

Enjoy!