Lemon Sugar Coconut Cream Pie

Lemon Sugar Coconut Cream Pie is a stunning dessert that merges tropical coconut flavors with a bright zing of lemon. It features a buttery, coconut-infused crust, a rich coconut custard, and a whipped cream topping infused with lemon sugar. This pie is cool, creamy, and full of contrast—perfect for summer entertaining or a special treat any time of year.

Why You’ll Love This Recipe

• Rich coconut flavor balanced with citrusy brightness
• A no-roll crust that’s easy and full of texture
• Cool and refreshing, ideal for warm weather
• Elegant presentation with minimal effort
• Make-ahead friendly for parties and gatherings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Sweetened shredded coconut
• All-purpose flour
• Golden or granulated sugar
• Salted butter, cold and cubed
• Ice water

For the coconut cream filling:

• Egg yolks
• Cornstarch
• Full-fat coconut milk
• Granulated or golden sugar
• Salt
• Unsalted butter
• Vanilla extract
• Sweetened shredded coconut

For the topping:

• Heavy cream
• Lemon zest
• Granulated sugar
• Toasted coconut flakes

Directions

1. Prepare the crust
   Preheat oven to 375°F. Pulse coconut, flour, sugar, and butter in a food processor until crumbly. Add ice water gradually until the dough holds together. Press into a pie pan and blind bake for 12–14 minutes until golden.
2. Make the filling
   In a saucepan, whisk egg yolks and cornstarch. Stir in sugar, coconut milk, and salt. Cook over medium heat, whisking, until thickened (8–10 minutes). Remove from heat, stir in butter, vanilla, and coconut. Pour into the baked crust and chill for at least 3 hours.
3. Make the topping
   Whip heavy cream to soft peaks. In a small bowl, rub lemon zest into sugar to release oils. Fold into whipped cream. Top the chilled pie with the whipped cream and sprinkle with toasted coconut.
4. Serve
   Slice and serve cold for best texture and flavor.

Servings and timing

• Servings: 8
• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 3 hours
• Total time: ~3 hours 35 minutes

Variations

• Use a graham cracker or shortbread crust instead of coconut
• Add lemon extract to the filling for more citrus zing
• Top with a coconut-lime meringue instead of whipped cream
• Make a no-bake version with instant pudding and condensed milk
• Use lime or orange zest for a different twist

Storage/Reheating

• Store in the refrigerator for up to 4 days
• Best served cold; do not freeze
• Add whipped cream topping just before serving for freshest texture

FAQs

1. Can I make this pie ahead of time?

Yes, prepare and chill the pie up to 4 days in advance. Add topping just before serving.

2. Is the crust difficult?

Not at all—it’s a press-in crust that requires no rolling.

3. Can I use regular sugar?

Yes, both granulated and golden sugar work well.

4. Can I use light coconut milk?

You can, but the filling may not be as rich or thick.

5. How do I toast coconut?

Spread on a baking sheet and bake at 350°F for 5–7 minutes, stirring frequently.

6. Can this pie be frozen?

Freezing is not recommended—it may affect texture.

7. Can I make it without coconut?

Yes, omit the coconut in both crust and filling for a lemon cream pie.

8. Is this pie dairy-free?

Not fully—substitute butter and cream with vegan alternatives for a dairy-free version.

9. What size pie pan should I use?

An 8 or 9-inch standard pie pan or tart pan with a removable bottom.

10. Can I use other citrus?

Yes—lime or orange zest would make great alternatives to lemon.

Conclusion

Lemon Sugar Coconut Cream Pie is an elegant, refreshing dessert that combines silky coconut cream with the brightness of lemon. With its simple crust, creamy filling, and airy topping, it’s an impressive yet approachable treat. Whether you’re hosting a party or simply indulging in a sunny slice of pie, this recipe is sure to shine.

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