Meyer Lemon & Coconut Cream Pie

Take your palate on vacation invoking the flavors of a day by the ocean in the sun! This satiny sweet, delectable treat is simple to make and sure to be a crowd pleaser in any season - if you can convince yourself to share!

Serving Size: 1 round 9" pie

1 pre-baked pie crust

16 oz cream cheese

1 cup sugar

½ cup coconut cream

4 large eggs

2 egg yolks

1 lemon, zested

2 oz dried coconut flakes

½ tsp sea salt

Blake Hill's Meyer Lemon Marmalade



Preheat oven to 350°F


Whisk together cream cheese, sugar and sea salt, then gradually add eggs, continuously whisking, and finish with coconut cream, coconut flakes, lemon zest and 2 Tbsp Blake Hill’s Meyer Lemon Marmalade until well combined


Gently pour pie filling into crust and bake pie until crust is golden brown and filling edge is set and middle still jiggles, 50 - 60 minutes


Cool pie to room temperature, then chill in fridge until set, at least three hours, but preferably overnight


Just before serving, gently spread Meyer Lemon Marmalade over top of pie, dust with confectioners sugar and Enjoy!

Meyer Lemon & Coconut Cream Pie

Suggested Jams