About This Recipe
A luscious Lemon Coconut Cream Pie with a perfect balance of tart lemon and sweet coconut flavors.
Ingredients
- Pre-baked pie crust – 1 (9-inch)
- Granulated sugar – 1 cup
- Cornstarch – ¼ cup
- Salt – ¼ tsp
- Whole milk – 1½ cups
- Coconut milk – ½ cup
- Egg yolks – 4 large
- Fresh lemon juice – ⅓ cup
- Lemon zest – 1 tbsp
- Unsalted butter – 2 tbsp
- Vanilla extract – 1 tsp
- Sweetened shredded coconut – 1 cup
Kitchen Tools
Instructions
Chef's Tips
- Use fresh, high-quality ingredients for the best flavor.
- Don’t overcook the filling, as it can become grainy.
- Chill the pie thoroughly to allow the filling to set properly.
- Toast the coconut carefully to prevent burning.
- For an extra coconutty flavor, add a tablespoon of coconut extract to the filling.
Common Mistakes to Avoid
- Not tempering the eggs properly can result in scrambled eggs in your filling.
- Overcooking the filling can lead to a grainy texture.
- Not chilling the pie long enough means the filling won’t set completely.
- Burning the toasted coconut will give it a bitter taste.
Variations
Meringue Topping
Top the pie with a fluffy meringue for a classic touch. Use a simple meringue recipe with egg whites and sugar, and broil lightly for a golden-brown finish.
Chocolate Crust
Use a chocolate pie crust for a decadent twist. The chocolate complements the lemon and coconut beautifully.
Vegan Version
Substitute the dairy milk with almond or soy milk and use a vegan butter substitute. Ensure your pie crust is also vegan-friendly.
Keto-Friendly
Use a sugar substitute like erythritol or stevia and an almond flour crust for a keto-friendly option. Adjust the sweetness to your preference.
Coconut Cream Pie Bars
Adapt the recipe into bar form for easy serving and portability. Press the crust into a baking pan, pour the filling over it, and bake until set. Top with toasted coconut and cut into bars.
Storage & Freezing
Store leftover Lemon Coconut Cream Pie in the refrigerator, covered, for up to 3 days. The crust may soften slightly over time, but the flavor will remain delicious. It is not recommended to freeze this pie, as the filling may become watery upon thawing.
Conclusion
This Lemon Coconut Cream Pie is a delightful dessert that’s perfect for any occasion. Its bright and refreshing flavors, combined with a creamy texture, make it a crowd-pleaser. Enjoy the process of creating this sunshine-filled pie, and savor every bite!
Frequently Asked Questions
While store-bought lemon juice can be used, fresh lemon juice will provide the best and brightest flavor.
Yes, but you may need to add a bit more sugar to the filling to compensate for the lack of sweetness. Taste and adjust as needed.
Yes, this pie can be made a day or two in advance. Just store it in the refrigerator until ready to serve. The flavors will meld together beautifully.
Make sure you are using the correct amount of cornstarch and that you are cooking the filling long enough for it to thicken. Constant stirring is also key.
Yes, a graham cracker crust can be used as a delicious alternative to a traditional pie crust.
Blind baking the crust before adding the filling can help prevent it from getting soggy. You can also brush the bottom of the crust with melted chocolate before adding the filling.