Name: Creamy Coconut-lemon Pie Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 35 min
Cuisine: American
Ingredients: 1 pre-made 9-inch pie crust; 1 can (13.5 oz) coconut milk; 1 cup granulated sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 2 large eggs; 1/2 cup freshly squeezed lemon juice; 1 tablespoon lemon zest; 1 cup unsweetened shredded coconut; 1 teaspoon vanilla extract; 1 cup heavy cream (for whipping); 2 tablespoons powdered sugar (for whipped cream); Toasted coconut (as desired, for garnish)

Jump to Recipe

If you’re craving a dessert that sings with tropical sunshine and bright citrus zing, the Creamy Coconut-lemon Pie is your new best friend. This luscious pie combines the dreamy silkiness of coconut milk with the fresh, vibrant punch of lemon juice and zest, tucked into a golden, flaky crust. Each bite offers a harmonious balance between creamy sweetness and tart brightness, making it an irresistible treat that’s perfect for any occasion, from casual family dinners to impressive gatherings. If you’ve never tried this delightful combo, get ready to fall in love with the magic of this Creamy Coconut-lemon Pie.

Creamy Coconut-lemon Pie Recipe - Recipe Image

Ingredients You’ll Need

Don’t let the short list fool you – each ingredient here plays a crucial role in building the pie’s incredible flavor, texture, and appearance. These simple pantry staples come together to create a dessert that feels both indulgent and refreshing.

Pre-made 9-inch pie crust: A convenient base that provides buttery flakiness and structure for the creamy filling.
13.5 oz can of coconut milk: The star ingredient delivering rich creaminess and tropical depth.
1 cup granulated sugar: Balances tartness with sweetness, ensuring the lemon doesn’t overpower.
1/4 cup cornstarch: Key for thickening the luscious filling to just the right consistency.
1/4 teaspoon salt: Enhances all the flavors and tames the sweetness.
2 large eggs: Adds body to the filling and helps it set perfectly.
1/2 cup freshly squeezed lemon juice: Instills that bright and zesty citrus punch that defines this pie.
1 tablespoon lemon zest: Brings an aromatic brightness that elevates the tartness.
1 cup shredded unsweetened coconut: Adds texture and intensifies the coconut flavor naturally.
1 teaspoon vanilla extract: Rounds out the filling with a subtle warmth and sweetness.
1 cup heavy cream (for whipping): Creates the airy topping that balances the dense filling.
2 tablespoons powdered sugar: Sweetens the whipped cream perfectly without heaviness.
Toasted coconut (for garnish): Adds crunch and a toasty aroma that finishes the pie beautifully.

How to Make Creamy Coconut-lemon Pie

Step 1: Prepare and Bake the Pie Crust

Start by preheating your oven to 350°F (175°C). Place the pre-made 9-inch pie crust into a pie pan and bake it for about 10 minutes until it turns a lovely light golden brown. This initial baking sets the stage by ensuring a crisp, flaky foundation that won’t get soggy when you add the filling. Let the crust cool completely before moving on.

Step 2: Make the Coconut Filling

In a medium saucepan over medium heat, combine the coconut milk, sugar, cornstarch, and salt. Stir this mixture continuously; patience here is key because you want the filling thick and smooth. After 8 to 10 minutes, you’ll see it bubble and thicken, signaling it’s ready to move to the next step.

Step 3: Temper the Eggs

Whisk the eggs in a separate bowl until smooth. To avoid scrambling, gradually pour a small amount of the hot coconut mixture into the eggs while whisking constantly. This technique gently raises the eggs’ temperature to prevent curdling. Then, stir the egg mixture back into the saucepan with the remaining coconut milk blend.

Step 4: Finish Cooking the Filling

Return the saucepan to medium heat, stirring consistently for another 2 to 3 minutes until the mixture thickens even more. Remove it from heat, then fold in the lemon juice, lemon zest, shredded coconut, and vanilla extract. This combination brings out the essence of the Creamy Coconut-lemon Pie: tart, tropical, and utterly delicious.

Step 5: Chill the Pie

Pour the luscious filling into your cooled pie crust. Let it cool down to room temperature before refrigerating it for at least 2 hours. This step is essential to allow the flavors to meld and the filling to set firmly, ensuring every slice holds its shape beautifully.

Step 6: Whip and Add the Cream Topping

While the pie chills, whip together the heavy cream and powdered sugar until soft peaks form. This whipped cream topping adds a light, fluffy contrast to the dense pie. Spread it generously over the set filling, then sprinkle toasted coconut on top for an irresistible finishing touch.

Step 7: Serve and Enjoy!

Slice into your Creamy Coconut-lemon Pie and enjoy the perfect blend of velvety coconut, zesty lemon, and crisp crust in every bite.

How to Serve Creamy Coconut-lemon Pie

Garnishes

To elevate your presentation, sprinkle toasted coconut flakes generously on the whipped cream topping. For an extra pop of color, add a few thin strips of lemon zest or a small sprig of fresh mint. These little touches not only look beautiful but also enhance the tropical and citrus aromas inviting everyone to dig in.

Side Dishes

This pie pairs beautifully with fresh fruit like berries or sliced mango, which complement the tart lemon and tropical coconut. A light cup of herbal tea or chilled sparkling water with a lemon slice provides a refreshing balance to the richness of the Creamy Coconut-lemon Pie.

Creative Ways to Present

Try serving individual slices with a dollop of coconut whipped cream and extra toasted coconut in small clear dessert glasses for a casual yet elegant alternative. You could also drizzle a little passion fruit syrup or raspberry coulis on the side of the plate for color contrast and an exciting new flavor twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Creamy Coconut-lemon Pie refrigerated, covered tightly with plastic wrap or foil. The flavors will stay fresh for up to 3 days, and the filling won’t lose its creamy texture when chilled properly.

Freezing

While the pie is best enjoyed fresh, you can freeze it for longer storage. Wrap the pie tightly in plastic wrap and aluminum foil before freezing. When you want to enjoy it, thaw overnight in the refrigerator. Note that the whipped cream topping is best added fresh, so it’s a good idea to freeze just the pie base and filling.

Reheating

This pie is ideally served chilled, so reheating is not recommended as it may alter the texture of the creamy filling. If you prefer it slightly less cold, simply let it sit at room temperature for 15 to 20 minutes before serving.

FAQs

Can I make the pie crust from scratch?

Absolutely! While this recipe uses a pre-made crust to save time, making your own pie crust adds a lovely homemade touch. Just ensure it’s blind-baked until golden before adding the filling.

What can I use instead of coconut milk?

If you want to experiment, full-fat almond or cashew milk can be substitutes, but keep in mind that the signature coconut flavor and creamy texture might be less prominent. Coconut milk is key to recreating that tropical vibe.

Is this pie gluten-free?

The pie is gluten-free only if you use a gluten-free pie crust. The filling ingredients themselves do not contain gluten, so swapping the crust makes it a safe option for those avoiding gluten.

Can I prepare this pie a day ahead?

Yes! In fact, the flavors intensify beautifully when the pie has time to chill overnight. Just add the whipped cream topping right before serving for the best texture and appearance.

How tangy is this pie?

This Creamy Coconut-lemon Pie strikes a lovely balance — the lemon juice and zest provide bright tartness, but the sweetness and richness of the coconut filling smooth it out into a harmonious flavor that’s refreshing, not sour.

Final Thoughts

If you’re dreaming of a dessert that feels like sunshine captured in a pie, this Creamy Coconut-lemon Pie is calling your name. It’s a wonderfully satisfying treat that surprises with every bite — creamy, tangy, and perfectly textured. I can’t wait for you to try making it and share it with your favorite people. Trust me, this one’s going to be a new favorite in your dessert repertoire!

Creamy Coconut-lemon Pie Recipe

★★★★★

4.8 from 22 reviews

Author: Jack
Total Time: 2 hours 35 minutes (including chilling time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This creamy coconut-lemon pie combines the tropical richness of coconut with the bright zestiness of fresh lemon. Featuring a buttery pre-made pie crust filled with a luscious coconut milk custard enhanced by lemon juice, zest, and shredded coconut, this pie is topped with smooth whipped cream and toasted coconut for a delightful texture and flavor contrast. Perfect as a refreshing dessert for any occasion, this pie balances tartness and sweetness in every creamy bite.

Instructions

Preheat and Prepare Pie Crust: Preheat your oven to 350°F (175°C). Place the pre-made pie crust into a 9-inch pie pan. Bake it for about 10 minutes or until it turns lightly golden. Once baked, remove it from the oven and let it cool completely before filling.
Make the Coconut Filling Base: In a medium saucepan over medium heat, combine the coconut milk, granulated sugar, cornstarch, and salt. Stir constantly with a whisk to prevent lumps and scorching. Continue cooking until the mixture thickens and starts to bubble, which should take about 8 to 10 minutes.
Temper the Eggs: In a separate bowl, whisk the eggs until smooth. Gradually add a small amount of the hot coconut mixture into the eggs while whisking continuously to temper them and avoid curdling. Then, pour the egg mixture back into the saucepan with the remaining coconut mixture.
Cook Until Thickened: Continue cooking the combined mixture on medium heat while whisking constantly for another 2 to 3 minutes until the filling is thick and creamy. Remove it from the heat.
Add Flavorings: Stir in the fresh lemon juice, lemon zest, shredded coconut, and vanilla extract into the thickened coconut filling. Mix well to evenly distribute the flavors.
Fill the Pie Crust: Pour the prepared filling into the cooled pie crust. Allow the pie to cool to room temperature. Then, refrigerate for at least 2 hours to let the pie set firmly.
Whip the Cream: Using a mixer, whip the heavy cream along with the powdered sugar until soft peaks form. This will be the topping for the pie.
Assemble the Pie: Spread the whipped cream evenly over the set pie filling. Garnish the top with toasted coconut to add a crunchy texture and enhance the coconut flavor.
Serve and Enjoy: Slice the creamy coconut-lemon pie into portions and serve chilled for a refreshing and indulgent dessert experience.

Notes

To toast coconut, spread shredded coconut on a baking sheet and bake in a 350°F oven for 5-7 minutes, stirring occasionally until golden brown.
Use fresh lemon juice and zest for the best bright, tangy flavor.
If a firmer filling is preferred, chill the pie overnight.
This pie can be made a day in advance and stored covered in the refrigerator.
Eggs should be tempered carefully to avoid scrambling in the filling.
For a dairy-free option, substitute coconut cream whipped with a sweetener in place of heavy cream.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking and stovetop cooking
Cuisine: American