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.

Ingredients

Scale

Pie Base

1 pre-made 9-inch pie crust

Filling

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

Topping

1 cup heavy cream (for whipping)
2 tablespoons powdered sugar (for whipped cream)
Toasted coconut (as desired, for garnish)

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

Nutrition

Serving Size: 1 slice (1/8 of pie)
Calories: 330
Sugar: 22g
Sodium: 155mg
Fat: 21g
Saturated Fat: 18g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: coconut pie, lemon pie, coconut lemon dessert, creamy pie, tropical pie, easy pie recipe, whipped cream topping