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Orange Or Lemon Coconut Pie

Orange or Lemon Coconut Pie recipe image
This classic citrus pie combines the zesty brightness of fresh orange or lemon juice with the rich, creamy texture of egg yolks and the tropical crunch of toasted coconut. The filling is naturally sweetened and thickened for a smooth, custard-like consistency that sets beautifully. Topped with a billowy, lightly browned meringue and sprinkled with sweetened shredded coconut, it offers a delightful contrast of textures and flavors. This dessert is perfect for holiday gatherings, summer barbecues, or whenever you crave a nostalgic, homemade treat that feels both indulgent and refreshing.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 1220.0
Dietary: Vegetarian
Description
This classic citrus pie combines the zesty brightness of fresh orange or lemon juice with the rich, creamy texture of egg yolks and the tropical crunch of toasted coconut. The filling is naturally sweetened and thickened for a smooth, custard-like consistency that sets beautifully. Topped with a billowy, lightly browned meringue and sprinkled with sweetened shredded coconut, it offers a delightful contrast of textures and flavors. This dessert is perfect for holiday gatherings, summer barbecues, or whenever you crave a nostalgic, homemade treat that feels both indulgent and refreshing.
Ingredients
  • 1 cup Sugar
  • 1 cup Sunkist orange juice (or lemon juice)
  • 2 tablespoons Flour
  • 1/4 teaspoon Salt
  • 3 large Egg yolks, beaten lightly
  • 1 medium Orange (for rind)
  • 1/2 cup Sweetened shredded coconut
  • 1 pre-baked 9-inch pie crust
  • 3 large Egg whites (for meringue)
Directions
  1. 1
    Preheat oven to 350&# 194;°F (175ðC).
  2. 2
    In a medium saucepan, whisk together sugar, flour, and salt until smooth.
  3. 3
    Gradually whisk in the orange juice (or lemon juice) and grated orange rind.
  4. 4
    Cook over medium heat, stirring constantly, until the mixture comes to a boil and thickens.
  5. 5
    Remove from heat and stir in the beaten egg yolks.
  6. 6
    Fold in 1/2 cup of the shredded coconut.
  7. 7
    Pour the hot filling into the pre-baked pie crust.
  8. 8
    Whip egg whites with a pinch of sugar until stiff peaks form.
  9. 9
    Spread meringue over the filling, sealing edges to the crust.
  10. 10
    Sprinkle the remaining 1/2 cup of shredded coconut over the meringue.
  11. 11
    Bake for 10-15 minutes until meringue is golden brown.
  12. 12
    Cool completely before slicing.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 1220.0kcal
% Daily Value *
Total Fat 0.8g2%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 4879.0mg204%
Total Carbohydrate 300.8g101%
Dietary Fiber 2.2g9%
Sugars 240.2g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use fresh citrus juice for the best flavor. If using lemon, substitute lemon zest for the orange rind.

Ensure the filling is hot when adding egg yolks to cook them safely, but remove from heat immediately to prevent curdling.

Toast the shredded coconut in a dry skillet for 2-3 minutes before sprinkling on top for added crunch and flavor.

Store leftovers covered in the refrigerator for up to 3 days.

Keywords: citrus pie, coconut meringue, orange pie, lemon pie, meringue topping, shredded coconut, egg yolk filling, homemade dessert, holiday baking, fruity pie, toasted coconut, zesty dessert
Read it online: https://www.chefs-mate.com/recipe/orange-or-lemon-coconut-pie/