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Lemon Coconut Pie, or "Happy Lemon Haupia"

What you need: 

Shortbread Pie Crust:
1 cup flour
1/2 cup powdered sugar
1/2 cup melted margarine Filling:
1/2 cup cornstarch
1 (14 ounce) can coconut milk + 1/2 can water, divided
3/4 cup granulated sugar
1 teaspoon lemon zest
juice of 1 lemon Garnish, optional:
coconut flakes
lemon peel curl

What you do: 

1. Preheat oven to 325 degrees F. To make the shortbread crust, mix together the flour, powdered sugar, and melted margarine. Press this mixture into a 9" pie pan, using your fingers to push it out to the edges and up the sides. Poke this crust with a fork a few times to prevent poofy bubbles. Bake for 20 to 25 minutes, or until the crust is slightly browning.
2. For filling, sift the cornstarch into a saucepot. Add about 1/2 the coconut milk and whisk until smooth before adding the rest of the coconut milk, water, and sugar. Add lemon zest and lemon juice. Bring the mixture to a boil slowly over medium-high heat, whisking frequently until thickened, 10 to 15 minutes.
3. Pour the filling into the pre-baked pie crust and let set for 5 to 10 minutes at room temperature before refrigerating until fully cooled (a few hours). The filling should set up almost like jello.
4. For garnish, toast the coconut flakes lightly to garnish the pie, or add a few curls of lemon peel. I quick-candied my lemon curls by dipping them into a hot simple syrup and then sprinkling granulated sugar on them.
Source of recipe: I modified this from the traditional Hawaiin haupia recipe.

Preparation Time: 
25 minutes, Cooking time: 20 minutes
Cooking Time: 
20 minutes
Servings: 
1
Recipe Category: 

SO HOW'D IT GO?

this sounds great.  will be making it soon.  i have everything in the kitchen ready to go.  i wonder if you could use orange or chocolate or any other fruit.

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The texture was not what I was expecting, it's definitely different. Like a very thick, sturdy pudding. But as someone else said, after a few bites I was hooked! The first time I made this I pressed the crust (which is soo good) into cupcake molds to make mini/individual pies. Yesterday I made it as a regular pie. I should note that both times my crust took about 30 minutes to cook completely. Make sure it's very golden. Also, it thickened pretty quickly for me too.

I brought the little pies to Mother's Day at my brother's and I think this was too exotic for my family's very traditional tastes. But I love it and it's easy so who cares!

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I made this last night. I have to say it's amazing. We all enjoyed it greatly. The recipe was easy to follow. I've written a full review with photo, of it on my blog http://rocketandrosesvegankitchen.blogspot.com come along and have a look.

Thank you VermillionOnion for a great recipe. I shall be making this again...and again!  ;)b

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Deeeeeeelicious!
I couldn't stop from licking the beater.
A definite winner; I'm giving to my boyfriend tomorrow and he's taking it up to his family. Although I usually don't give out new recipes that I haven't tried before, I'm almost positive they're going to love it! Thanks! :)

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So easy, so delicious <3

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I'll be making this again...it was a hit, gone in a snap. Thanks for sharing the recipe.

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