Meyer Lemon & Coconut Cream Pie

Take your palate on vacation invoking the flavors of a day by the ocean in the sun! This satiny sweet, delectable treat is simple to make and sure to be a crowd pleaser in any season - if you can convince yourself to share!

Serving Size: 1 round 9" pie

1 pre-baked pie crust

16 oz cream cheese

1 cup sugar

½ cup coconut cream

4 large eggs

2 egg yolks

1 lemon, zested

2 oz dried coconut flakes

½ tsp sea salt

Blake Hill's Meyer Lemon Marmalade

Meyer Lemon Marmalade

$8.99

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Instructions

1

Preheat oven to 350°F

2

Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with coconut cream, coconut flakes, lemon zest and 2 Tbsp Blake Hill’s Meyer Lemon Marmalade until well combined

3

Gently pour pie filling into crust and bake pie until crust is golden brown and filling edge is set and middle still jiggles, 50 - 60 minutes

4

Cool pie to room temperature, then chill in fridge until set, at least three hours, but preferably overnight

5

Just before serving, gently spread Meyer Lemon Marmalade over top of pie, dust with confectioners sugar and Enjoy!