Double Lemon Pie In Coconut Crust

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• 1 cup flour
• 1/3 cup butter
• 1/2 teaspoon salt
• 1/3 cup toasted coconut
• 2 tablespoons ice water
• 1 1/4 cups sugar
• 4 tablespoons cornstarch
• 3 tablespoons flour
• 1/8 teaspoon salt
• 2 cups hot water
• 3 egg yolks
• 3 tablespoons butter
• 1 teaspoon grated lemon peel
• 1/2 cup lemon juice
• 1 1/2 cups whipping cream, whipped

Recipe

• 1 for crust, sift flour and salt, cut in butter, add toasted coconut.
• 2 add water, then mix.
• 3 roll dough to fit a 9-inch pie pan.
• 4 prick the crust and bake 10 minutes in a 425f degree oven. cool.
• 5 for filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. bring to a boil and cook slowly 15 minutes.
• 6 beat egg yolks and add small amount to the cornstarch mixture. mix well, then add the remaining egg yolks and butter to the mixture.
• 7 cook 5 minutes more. add lemon peel and juice. cool.
• 8 put 1/2 of the filling in the bottom of the crust.
• 9 mix half of the whipped cream with remainder of filling and spread on top.
• 10 spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
• 11 chill for at least 4 hours or overnight.