Coconut-Cream Cheese Pie

The weather’s warming up here in Central Texas, so it’s time for lighter fare. This pie is perfect for warm springs days or your Easter table.

Though Coconut-Cream Cheese Pie is a quick fix, it has a rich flavor that betrays its ease of preparation. It’s well-loved by those who like coconut. Don’t serve it to folks who don’t like coconut because it’s got a whole lot in it.


Coconut-Cream Cheese Pie

  • 3 cups sweetened flaked coconut (divided)
  • 2 Tbsp butter, softened
  • 8 ounces cream cheese, room temperature
  • 2/3 cup sugar
  • 4 eggs
  • zest from 1 lemon
  • juice from 1 lemon

Preheat oven to 325°. Spread softened butter around a pie plate (don’t use a deep dish). Press 1 ½ cups coconut into butter. Set aside.

In a medium mixing bowl, combine cream cheese, sugar, eggs, and lemon juice and zest until blended thoroughly. Stir in 1 cup coconut. Transfer to prepared pie shell.

Spread remaining coconut around the edges of the pie. Bake for 30 minutes. Serve warm or cold.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s