Coconut Lemon Chess Pie

Here is a delicious and spring-forward pie that is a great idea for Easter lunch. When it comes to this delightful pastry, I traditionally veer towards lemon or chocolate varieties.  This recipe for Coconut Lemon Chess Pie is an utter delight because it combines lemon and coconut, plus it is dairy-free. I am not a vegan, but I have been trying to find clever ways around not eating it.  This recipe calls for coconut milk, plus coconut oil is in the crust (in place of butter) and it is incredibly flaky with a hint of nuttiness.  

COCONUT LEMON CHESS PIE

Coconut Press-In Crust

1 1/2 cups flour

1/2 teaspoon salt

1 teaspoon sugar

1/2 cup coconut oil

4 to 5 tablespoons ice water

Directions:  Put an ice cube in a bowl and fill it with water. Set aside. Place flour, salt and sugar in the basin of a food processor.  Pulse to combine. Add coconut oil and pulse until it starts to come together.  Add one tablespoon of ice water at a time until mixture clumps together in your palm.  Remove blade and pour onto plastic wrap. Form into a disk and refrigerate for at least one hour and up to one day.  

Lemon Coconut Filling

1 3/4 cup sugar

2/3 cup lemon juice, from about 3 to 4 large lemons

zest of 1 lemon

2/3 cup + 1 tablespoon light coconut milk

5 eggs

2 tablespoons flour

1/2 teaspoon salt

1 1/2 tablespoons coconut oil, melted and slightly cooled

Directions: Preheat oven to 350 degrees.  Once dough has chilled, let come to room temperature.  Flour a working surface and roll out dough to fit the size of pan.   Press into pie shell and poke generously with a fork.  Bake to 10 minutes.  Meanwhile prepare the filling.  Add the sugar, lemon juice, zest, coconut milk, eggs, flour and salt into a bowl.  Whisk to combine.  Add coconut milk.  Once pie shell has cooked for ten minutes, pour filling through a fine sieve and into shell. Bake for 40 to 45 minutes until the center is set. If crust begins to brown, tent with foil.

*Styling & Photography by Alison