Coconut and Lemon Cream Pie

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 3 egg yolks
• 1 teaspoon grated lemon zest
• 1/4 cup butter, melted
• 1 (9-inch) baked pastry or graham cracker crust
• 1 (8-ounce) container frozen whipped topping, thawed
• 1 (7-ounce) package sweetened flaked coconut

Directions

1. In a medium bowl, whisk together the sweetened condensed milk, lemon juice, egg yolks, and lemon zest until well combined.
2. Stir in the melted butter and pour into the prepared pastry or graham cracker crust.
3. Bake in a preheated 350°F oven for 15 minutes.
4. Cool completely on a wire rack.
5. Spread the whipped topping over the cooled pie.
6. Sprinkle the coconut over the top of the whipped topping.
7. Chill for 1 hour before serving.

Interesting Facts

• This easy-to-make pie is a great way to use up leftover egg yolks.
• The combination of coconut and lemon is a delicious and classic flavor duo.
• This pie is best served chilled and can be stored in the refrigerator for up to 5 days.