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.