Easy Lemon Icebox Pie
This easy Lemon Icebox Pie is layered with chocolate ganache, mango lime curd, whipped coconut cream and shredded sweetened coconut!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dessert
Cuisine: American, British
Keyword: coconut lemon pie, easy lemon pie, icebox pie, lemon pie
Servings: 8
Calories: 343kcal
- 1 Premade Frozen Pie Shell
- ½ Cup Chocolate Ganache As Per Lemon Filled Swiss Roll Recipe
- 1.5 Cups Mango Lime Curd As Per lemon Filled Swiss Roll Recipe
- 1 Can Coconut Cream
- 4 Tbsp Powdered Sugar
- ½ Cup Sweet Shredded Coconut
Blind bake the pie shell (I have 2 in this picture but the ingredients above are for 1 so be sure to adjust the quantity if making 2). Blind baking means baking the crust before adding a precooked filling to it. To do so, Poke holes in the bottom with a fork, line with parchment paper (or foil if you don't have parchment on hand), fill with pie weights, beans or rice and bake as per instructions on packaging (Usually about 10-15 minutes at 375 degrees)
Defrost or make the Chocolate Ganache per the recipe in my post for the Mango Lemon Swiss roll. If defrosting, take out of freezer and leave in fridge overnight, then place in a saucepan filled with hot water to bring the ganache to room temperature (If you try to spread it while cold, the pie shell will break) while baking and cooling the crust. If making your Ganache fresh, remember to cool it completely before adding to the pie shell, to prevent the pie crust from getting soggy.
Refrigerate your coconut cream and skim the solidified cream from the top, leaving the coconut water at the bottom to use in another recipe, for example a smoothie.
Add the cream and sugar to a mixing bowl and beat on high till whipped to a fluffy concistency.
Spread the room temperature ganache at the bottom of your cooled pie shell.
Top with lemon curd, if you don't feel like making it you can use premade canned or bottled lemon curd, available in most stores.
Spread the whipped coconut cream on top, letting some of the lemon show around the edges.
Sprinkle the shredded Coconut and Chill The Pie for 1 hour before eating, or freeze for use later.
Serving: 1g | Calories: 343kcal | Carbohydrates: 49g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 89mg | Sodium: 163mg | Potassium: 48mg | Fiber: 1g | Sugar: 36g | Vitamin A: 8IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg