Squashed Lemon Coconut Pie

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup butter, chilled
• 3 tablespoons cold water
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ground nutmeg
• 1/2 cup fresh lemon juice
• 2 tablespoons butter
• 2/3 cup sweetened shredded coconut
• 1/4 cup all-purpose flour
• 1/4 cup brown sugar
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch pie plate.
2. In a medium bowl, mix together 1 1/2 cups flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Gradually stir in the cold water until the dough holds together. Press the dough into the prepared pie plate.
3. In a medium saucepan, mix together the sugar, cornstarch, nutmeg, and lemon juice. Cook over medium heat until thick, stirring constantly. Remove from heat, and stir in 2 tablespoons butter. Stir in the coconut.
4. Pour the filling into the crust. In a medium bowl, mix together 1/4 cup flour, brown sugar, and melted butter. Sprinkle over the top of the pie.
5. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until the topping is golden brown.

Interesting Facts

• This pie is a classic American dessert.
• Lemon and coconut are a surprisingly delicious combination.
• The topping of this pie is a delicious combination of sugar, flour, and butter.
• This pie is a great way to use up any extra lemons you have.