While the weather outside still hasn’t quite made it’s mind up about what season it is, I have decided to move on and pretend it’s already Spring! I spent this past weekend getting a head start on my “Spring Cleaning” and organizing in my kitchen. That darn forced air furnace that seemed to be running nonstop these past few months sure created a lot of dust in tricky places! It felt good to clean appliances, go through the cupboards and wash the walls but by the end of the afternoon, I was tired and ready for a break. What perfect way to end a day of Spring cleaning than with a delicious Spring type dessert?!
This Easy Lemon & Coconut Cream Pie is a cinch to make and your family will love it! You can start with a good quality store bought crust, or homemade if you prefer. Since I was kind of wiped out from cleaning, I just used a convenient store bought one! The delicious cream filling is made with coconut milk, coconut flakes, heavy cream, sugar, fresh lemon zest, eggs and a little flour and is cooked in the microwave! That’s right. The microwave! You can combine the filling ingredients and give them a good whisk and then cook in 1 minute intervals, whisking well after each minute until it cooks and thickens. Mine took me only 7 minutes and I was ready to pour it into my pre baked crust and chill. There is no worrying about burning cream filling and it takes less time to prepare than on top of the stove! After this tasty pie is completely chilled, you can simply whip up some homemade whip cream (you can also use a store bought whipped cream if you like) and then garnish the pie with toasted coconut and lemon zest, slice and serve! This pie is perfect any day of the week, but would also make a great addition to your Easter dessert table. Enjoy!
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