Lemon Coconut Cream Pie
Bright lemon custard meets toasted coconut for a light-but-luscious pie that tastes like sunshine. Make ahead friendly and perfect for warm afternoons or special gatherings.
Instructions
- Whisk dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt until combined.
- Add milks & thicken: Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and just comes to a gentle boil.
- Temper the yolks: In a separate bowl, lightly beat the egg yolks. Slowly whisk 2–3 tablespoons of the hot milk mixture into the yolks to temper, then whisk the yolk mixture back into the saucepan. Continue cooking 1–2 minutes, stirring, until very thick.
- Finish the custard: Remove from heat and stir in fresh lemon juice, lemon zest, butter, and vanilla until silky and smooth.
- Chill: Pour the filling into the pre-baked pie crust, smooth the top, and refrigerate for at least 4 hours (or overnight) until fully set.
- Toast the coconut: Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast 5–7 minutes, stirring once or twice, until golden brown. Cool completely.
- Finish & serve: Sprinkle the toasted coconut evenly over the chilled pie just before serving. Add extra lemon zest or twists for garnish if desired.
Tips: Use fresh lemon juice for the best brightness. Temper the eggs slowly to avoid curdling. Toast the coconut at the last minute so it stays crisp.
Variations & Serving Ideas
- Layer a whipped cream topping under the toasted coconut for extra creaminess.
- Swap sweetened shredded coconut for unsweetened and add a spoonful of honey if you prefer less sweetness.
- Serve with a small spoonful of lime curd or extra lemon zest for an added citrus punch.
Nutrition (approx. per serving)
Calories: ~390 • Fat: 22g • Carbs: 45g • Protein: 5g • Fiber: 2g • Sugar: 30g
