Lemon Coconut Pie

Lemon-flavored custard is creamy— smooth, fluffy, delicate and tasty


  • Baked 9" pie shell
  • 1 envelope unflavored gelatin
  • ½ c. cold water
  • 3 eggs, separated
  • tsp. salt
  • 1 (6 oz.) can frozen lemonade concentrate ( c.)
  • ½ c. sugar
  • 1 c. flaked or shredded coconut


  • In top of double boiler, soften gelatin in water. Add egg yolks, slightly beaten, and salt. Place over boiling water and cook, stirring constantly, until mixture thickens, about 7 minutes. Remove from heat and stir in unthawed frozen lemonade. Stir until mixture thickens. (The custard usually sets fast and needs no chilling.)
  • Beat egg whites to soft peaks; stir in sugar, 2 tblsp. at a time, beating well after each addition. Beat until stiff peaks form. Fold into gelatin mixture; then fold in coconut, reserving a little to sprinkle on top of pie. Drop a spoonful of mixture into pie shell. It should mound. If it doesn’t, chill, stirring a few times, until it will mound. Turn into pie shell and chill pie until firm before cutting.