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Serves 8 to 10 Servings
Serves 8 to 10 Servings


  • 14 ounce condensed milk
  • 14 ounce lemons
  • 14 ounce orange
  • 14 ounce egg
  • 8 ounce pineapple
  • 7 ounce coconut flakes
  • 2 tablespoon lemon zest
  • 2 tablespoon orange zest
  • 1 cup walnuts
  • 1 gram aham cracker pie shell
  • 1 gram vanilla wafers
  • 1 gram egg whites
  • 1 cup confectioner’s sugar


Baking Directions:

There’s something about a lemon meringue pie that always gets my juices flowing, but, I promise you, this home-style recipe bears no resemblance to some of the sticky, tasteless versions you may have eaten over the years.

This has real lemon flavor to it, plus the extra “oomph” of orange peel and pineapple.

(Don’t let the prospect of making the meringue topping get you nervous — just use a clean bowl and separate the egg whites carefully.)

Preheat oven to 350 degrees.

In a blender, combine the sweetened condensed milk, lemon juice, orange juice, and egg yolk.

Pulse to combine.

Pour the mixture into a large bowl and add the pineapple, half of the coconut flakes, and the lemon and orange zest.

Mix well.

Sprinkle the walnuts over the bottom of the piecrust and spoon the lemon filling mixture on top.

Make a cross of vanilla wafers over the top of the pie.

Fill each of the four open parts on the sides of the cross with more wafers, then line the side of the pie with wafers by sinking them into the pie, between the filling and the crust.

Bake until the pie is set and the wafers start to brown.

Remove from oven and set aside.

In a large, clean bowl, beat the egg whites with an electric mixer at high speed.

When the egg whites are foamy, gradually add the confectioner’s sugar.

When the sugar is incorporated and the egg whites form stiff peaks, spoon the mixture on top of the pie.

Sprinkle the top with the remaining coconut flakes.

Bake the pie until the tips of the meringue begin to brown.

Cool the pie and refrigerate until chilled.