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30 Iced lemon low-fat snappy crunch cookies
2 tablespoons butter, melted
1 egg, beaten
2 tablespoons heavy whipping cream
Juice of 1 lemon
1/2 teaspoon lemon zest, minced
1 9” deep dish shortbread pastry crust, frozen
FILLING:
3-1/2 cups skim milk
4 tablespoons heavy whipping cream
2 (3 oz.) boxes coconut cream pie filling
1/2 cup fresh grated coconut
GARNISH: Whipped cream/lemon zest/toasted coconut
TOASTED COCONUT:
1 (7 oz.) bag flake coconut, sweetened
1-1/2 teaspoons lemon juice
1 tablespoon squeeze margarine
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Preheat oven to 375° F. Using a food processor, grind approximately 30 cookies into a cornmeal-like texture to make 1 cup. Add butter, egg, whipping cream, lemon juice and lemon zest. With a fork, score the uncooked pie shell several times in the sides and bottom to prevent swelling. Pour the cookie mixture into the center of the pie shell. Bake for 10-15 minutes or until the shell starts to brown and the cookie filling is done. Do not overcook.
FILLING: In a saucepan, over low heat, combine milk, whipping cream, coconut cream pie filling, and grated coconut. Using a whisk, stirring continuously, cook until mixture thickens and starts to boil. Slowly pour into pie shell. Refrigerate at least 3 hours uncovered before serving. Top with whipped cream, lemon zest, and Toasted Coconut. Cover and refrigerate leftovers.
TOASTED COCONUT: Preheat oven to 350° F. Cover a large baking sheet with foil. Spread coconut flakes over foil. Pour lemon juice and margarine onto coconut. Mix well and bake for 1 minute. Using a spoon, stir coconut to allow for even toasting, continuously checking until toasted to a light brown.
Makes 1 9" deep dish pie
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