LEMON ICEBOX PIE WITH COCONUT CRUST
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes two 9-inch pies
Number Of Ingredients 10
Steps:
- 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.
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