Lemon Icebox Pie with Coconut Crust
- Yield: Makes two 9-inch pies
Source: Martha Stewart Living, November 1999
- 2 1/2 cups all-purpose flour, plus more for work surface
- 3 tablespoons sugar
- 1/2 pound (2 sticks) cold unsalted butter, cut into small pieces
- 1 cup shredded sweetened coconut
- 2 large egg yolks
- 2 cups heavy cream
- 4 large egg whites
- 1 1/3 cups sugar
- 2 tablespoons grated lemon zest
- 1/2 cup freshly squeezed lemon juice
Place flour and sugar in the bowl of a food processor. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Pulse in 1/2 cup coconut.
In a small bowl, beat together 1/4 cup ice water and egg yolks. With machine running, add liquid to flour mixture in a slow steady stream, until dough just holds together. (You may not need all the liquid.) Do not overprocess.
Turn dough out onto a piece of plastic wrap. Divide in half; flatten into 2 disks. Cover, and chill until firm, at least 1 hour.
In the bowl of an electric mixer, whip the cream to stiff peaks. Transfer to a bowl, and refrigerate. In the bowl of the electric mixer, whip the egg whites to soft peaks. Add sugar in a steady stream while beating. Continue to beat the whites until stiff, 4 to 5 minutes. Whip in lemon zest and juice. Fold in whipped cream until just incorporated (do not overwhip cream). Cover cream filling; chill at least 1 hour, or until ready to use.
Heat the oven to 375 degrees. Roll out half of the dough on a lightly floured surface to 1/8-inch thick. Transfer to a 9-inch pie tin, leaving a 1-inch overhang. Fold under evenly; form decorative edge. Repeat with remaining dough. Prick bottoms of crusts with a fork. Chill until firm, about 30 minutes. Bake crusts until golden, 18 to 20 minutes. Cool completely. While crusts cool, spread remaining 1/2 cup coconut on a baking sheet. Toast until golden, 5 to 7 minutes.
Spread the reserved cream filling in crusts, and refrigerate until ready to serve. Sprinkle with toasted coconut.