Lemon Icebox Pie with Coconut-Graham Cracker Crust

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Light and delicious, this easy old-fashioned lemon icebox pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh-squeezed lemon juice. Look for graham crackers made with 100% whole-wheat flour to get the most fiber. Seeing graham flour on the label? Good news—that's coarsely ground whole-wheat.


Ingredients


  • 1 cup graham cracker crumbs (9 whole graham crackers)
  • ⅓ cup unsweetened shredded coconut
  • ¼ cup coconut oil, melted
  • ¼ teaspoon salt
  • 8 large egg yolks
  • 1 tablespoon lemon zest
  • 1¾ cups nonfat sweetened condensed milk (from two 14-ounce cans)
  • 1 cup lemon juice
  • Toasted unsweetened coconut flakes & lemon slices for garnish

Preparation

  • Prep
  • Ready In
  1. Preheat oven to 325°F. Lightly coat a 9-inch pie pan with cooking spray.
  2. Mix graham cracker crumbs, coconut, oil and salt in a medium bowl. Press the mixture evenly into the bottom and up the sides of the prepared pan. Bake until the crust is set, but not browned, about 5 minutes. Transfer to a wire rack.
  3. Beat egg yolks and zest in a medium bowl with an electric mixer until pale and foamy, about 4 minutes. Whisk condensed milk and lemon juice in another bowl until combined. Whisk the milk mixture into the egg mixture until blended. Pour into the crust.
  4. Bake the pie until the center jiggles slightly, 20 to 25 minutes. Let cool on a wire rack for 1 hour. Cover with plastic wrap and chill for at least 2 hours or overnight. Garnish with coconut flakes and lemon slices, if desired.
  • To make ahead: Refrigerate for up to 1 day.
  • Equipment: 9-inch pie pan

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