Lemon Sugar Coconut Cream Pie
A tropical twist on classic sugar cream pie, featuring a flaky crust filled with sweet coconut-infused custard and a lemony sugar crumb topping.
- Prep Time: 20 minutes (plus cooling)
- Cook Time: 25 minutes
- Total Time: 3 hours 45 minutes (including chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American / Tropical Fusion
- Diet: Vegetarian
Ingredients
Scale
- 1 9-inch pie crust, prebaked and cooled
- 1 ½ cups coconut milk
- 1 cup heavy cream
- ¾ cup granulated sugar (plus 2 tbsp for topping)
- 3 large egg yolks
- 3 tbsp cornstarch
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- ½ tsp vanilla extract
- ½ cup sweetened shredded coconut
- Optional garnish: toasted coconut flakes, lemon slices
Instructions
- Preheat oven to 350 °F (175 °C). In a small bowl, combine shredded coconut with 2 tbsp sugar; toast in the oven 5–7 minutes until golden. Set aside.
- In a saucepan, whisk together coconut milk, heavy cream, and ¾ cup sugar. Heat over medium until warm but not boiling.
- In a bowl, whisk egg yolks, cornstarch, lemon zest, and lemon juice until smooth.
- Temper yolks by slowly whisking in about ¼ cup of warm cream mixture. Then pour yolk mixture into the saucepan, whisking continuously.
- Cook over medium heat, whisking, until custard thickens and bubbles (about 2–3 minutes). Remove from heat and stir in vanilla extract.
- Pour custard into prebaked pie crust. Smooth the top. Sprinkle toasted coconut-sugar mixture evenly over custard.
- Bake pie at 350 °F for 10 minutes to set the topping. Cool slightly, then refrigerate at least 3 hours (or overnight) until fully set.
- Before serving, garnish with extra toasted coconut flakes and thin lemon slices if desired. Slice and enjoy chilled or slightly chilled.
Notes
- Coconut milk and heavy cream ratio gives a rich, creamy texture—use full-fat coconut milk for best results.
- Tempering the yolks prevents curdling—add warm liquid gradually while whisking.
- Prebake crust to avoid a soggy bottom. Use a blind-bake with pie weights for a crisp base.
- Chill thoroughly for clean slices and proper filling set.
- Mix lemon and coconut flavors by adding a sprinkle of lemon zest just before serving.
Nutrition
- Serving Size: 1 slice (1/8 pie)
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 24 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 110 mg
Find it online: https://ukfinda.com/lemon-sugar-coconut-cream-pie/