Coconut Lemon Pie recipe from 1898

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This Coconut Lemon Pie recipe appeared in ‘The Twentieth Century Cook Book’ published in 1898*.


Often referred to as an “Impossible Pie” or “Magic Pie" because the coconut separates from the smooth, lemony custard base during baking, creating two distinct layers. All from only four ingredients (plus a par-baked pie shell).


The result is an easy-to-make, zesty pie that will have you going back for a second slice!



INGREDIENTS

  • 6 eggs, separated
  • 1 cup sugar (200g)
  • 3 lemons
  • 1 ½ cups grated coconut (150g)
  • 1 par-baked deep pie crust

Note: All ingredients should be at room temperature unless otherwise stated.


Method:

  • Preheat oven to 350°F/175°C

  1. Separate 6 eggs.
  2. Beat yolks of 6 eggs with 1 cup of sugar (200g) until light in colour.
  3. Add zest of 2 lemons (2 tbsp) and the juice of 3 lemons (⅔ cup). Stir until well combined.
  4. Stir in 1 ½ cups grated coconut (150g).
  5. Beat 6 egg whites stiff but not dry. Fold into the coconut mixture.
  6. Pour into a deep par-baked pie crust in a deep pie plate.
  7. Bake in a preheated oven at 350°F/175°C for 40-45 minutes. (If using an instant-read thermometer, look for an internal temperature of 165-170°F.)

Cool fully at room temp before refrigerating for at least 4 hours before serving. 


Top with whipped cream, if desired. 


Cut, serve, and enjoy. :)


Final verdict: My new favourite pie! 10/10!


Original recipe clipping:




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