Lemon Curd Pie

We can’t believe that this is going to be our last post in our Lemon Curd series and that this time next week we’ll be in Washington D.C! That means this week we’ll be packing (and by that we mean procrastinating until the day before, then freaking out that nothing is clean…), and eating all this pie in one sitting….. uhhh we mean sharing it with all our friends! 😉

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Alas, whether we want them or not the summer months are upon us. This means Fourth of July Parties, bonfires, and just you’re everyday family get together! If you need a quick and easy dessert that’s still delicious and very summery, then you have stumbled upon the right recipe! It’s the perfect mixture of coconut and lemon curd!

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For this recipe, we used a store bought graham cracker crust for ease (yes, we know, what baker uses a store bought crust??? The busy kind, thats who!). Feel free to make your own crust, if you have the time, but also know that store-bought ones are also delicious!!

This recipe uses coconut whip cream for the pie and cool whip for the top. Fell free to use any combination you would like. You can use all coconut whip cream, all cool whip, or flip flop them opposite the way we have. We only have one note about this: if you use all cool whip, then you will lose the coconut flavor that is part of the pie (it will still be delicious though!)

One thing that we love about this recipe is that it is totally customizable to your liking. You can adjust the amount of Lemon Curd in it so that it is as lemon-y as you want it. Just make sure that you cook your lemon curd long enough that it will be pretty thick.

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Lemon Curd Pie

  • Time: about 20 minutes for the lemon curd, plus time for chilling
  • Difficulty: easy
  • Print

Ingredients:

1 graham cracker crust

3/4 cup lemon curd (your favorite recipe)

1 can coconut milk (chilled overnight for seperation)

1/4 cup powdered sugar

1 (8 oz) pkg cool whip

Directions:

  1. Make your coconut whip cream: Take the cream from the top of your coconut milk can, and beat it with your powdered sugar until it is completely combined.
  2. Mix in your lemon curd.
  3. Refrigerate until set. Top with your cool whip.
  4. Serve & Enjoy!!

Let us know what you’re baking in the comments below or on instagram @unchartedbakers

 

 

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