Description

This refreshing Lemon Sugar Coconut Cream Pie combines the zesty brightness of lemon with the tropical charm of coconut in a smooth, creamy filling set in a crisp pre-baked pie crust. A luscious blend of milk, egg yolks, and sweetened shredded coconut is thickened on the stove to create a velvety custard, infused with vanilla and coconut extracts for extra flavor. Garnished with whipped cream and toasted coconut flakes, this pie is the perfect cool, indulgent dessert to brighten any occasion.

Ingredients

Scale

Pie and Filling

1 pre-baked pie crust (9-inch)
1/2 cup granulated sugar
1/4 cup lemon sugar (or zest of 1 lemon mixed with 1/4 cup sugar)
1/4 cup cornstarch
1/4 teaspoon salt
2 1/2 cups whole milk
4 large egg yolks
1 tablespoon unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 cup sweetened shredded coconut

Topping

Whipped cream, for topping
Toasted coconut flakes, for garnish

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Instructions

Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, lemon sugar, cornstarch, and salt until evenly mixed to create the base for the custard filling.
Add milk and thicken: Gradually whisk in the whole milk ensuring no lumps, then cook the mixture over medium heat, stirring constantly to prevent scorching, until it thickens and begins to bubble, indicating the starch has gelatinized.
Temper the eggs: Lightly beat the egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the hot milk mixture into the yolks to gently raise their temperature and avoid curdling.
Cook custard with eggs: Return the tempered egg yolk mixture back into the saucepan and continue cooking for 2 to 3 minutes over medium heat, stirring constantly to achieve a smooth, thickened custard consistency.
Finish the filling: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, coconut extract, and sweetened shredded coconut to infuse richness and flavor into the filling.
Set the pie: Pour the coconut cream filling into the pre-baked pie crust and smooth the surface with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
Add garnish and serve: Before serving, top the pie with fresh whipped cream and sprinkle with toasted coconut flakes for an attractive and flavorful finish.

Notes

Use freshly zested lemon mixed with sugar if lemon sugar is not available for optimum fresh citrus flavor.
Constant stirring during cooking prevents lumps and burning, ensuring a smooth custard texture.
Tempering the egg yolks is crucial to avoid scrambled eggs in the filling.
Refrigeration time of at least 4 hours helps the filling to fully set and flavors to meld together.
For a dairy-free version, substitute whole milk with coconut milk and use dairy-free butter.
Toast coconut flakes in a dry pan over medium heat until golden and fragrant to enhance garnish flavor.