Lemon Coconut Pie
12
Dec
Dec
A light, brightly flavored dessert!
1 stick margarine
¾ cup sugar
2 eggs
1 cup unsweetened coconut milk
1 cup flour
1 tsp baking powder
8 oz whipped topping
Lemon zest
2
In the bowl of an electric mixer, beat margarine sugar until light.
3
Add eggs and 1/2 cup coconut milk.
4
Add flour and baking powder. Mix just until combined.
5
Pour batter into pie dish.
6
Stir together 1 cup lemon cream with remaining coconut milk.
7
Swirl into the batter in the pie dish, marbleizing slightly.
8
Bake 20 Minutes to 30 Minutes or until golden and the cake springs back when tapped lightly.
9
Remove from the oven and cool.
10
Beat topping until stiff.
11
Add remaining lemon cream and combine.
13
Pipe large dots of topping over the entire pie.
14
Sprinkle with lemon zest.
15
Serve at room temperature or wrap well and freeze.
Ingredients
1 stick margarine
¾ cup sugar
2 eggs
1 cup unsweetened coconut milk
1 cup flour
1 tsp baking powder
8 oz whipped topping
Lemon zest