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.

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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.

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