Meyer Lemon & Coconut Cream Pie
Take your palate on vacation invoking the flavors of a day by the ocean in the sun! This satiny sweet, delectable treat is simple to make and sure to be a crowd pleaser in any season - if you can convince yourself to share!
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1 pre-baked pie crust
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16 oz cream cheese
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1 cup sugar
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½ cup coconut cream
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4 large eggs
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2 egg yolks
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1 lemon, zested
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2 oz dried coconut flakes
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½ tsp sea salt
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Blake Hill's Meyer Lemon Marmalade
Instructions.
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1
Preheat oven to 350°F
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2
Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with coconut cream, coconut flakes, lemon zest and 2 Tbsp Blake Hill’s Meyer Lemon Marmalade until well combined
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3
Gently pour pie filling into crust and bake pie until crust is golden brown and filling edge is set and middle still jiggles, 50 - 60 minutes
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4
Cool pie to room temperature, then chill in fridge until set, at least three hours, but preferably overnight
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5
Just before serving, gently spread Meyer Lemon Marmalade over top of pie, dust with confectioners sugar and Enjoy!