Lemon Cake Pie

Ingredients

• 1 10-inch pie crust, unbaked
• 1 cup white sugar
• 1 cup milk
• 3/4 cup shredded coconut
• 1/4 cup butter, melted
• 1/4 cup lemon juice
• 2 large eggs, separated
• 3 tablespoons all-purpose flour
• 1 lemon, zested
• 1 1/2 cups whipped cream

Directions

Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate.

Mix sugar, milk, coconut, butter, lemon juice, egg yolks, flour, and lemon zest together in a bowl. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks. Fold lemon mixture into egg whites; pour into pie crust. Loosely cover the crust with aluminum foil to prevent browning.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake until a knife inserted in the center comes out clean, about 30 minutes more. Cool pie to room temperature, at least 30 minutes; top with whipped cream.