If sunshine had a flavor, I’m pretty sure it would taste like this Lemon Coconut Cream Pie.
There’s something magical about the way tart lemon and sweet coconut come together in one creamy, dreamy bite. This pie is light but luscious, bright but comforting—perfect for warm afternoons, Sunday dinners, or just because you need a little pick-me-up.
It’s one of those recipes that feels like it’s been in the family forever. You know, the kind you remember from your grandmother’s kitchen, with the smell of toasted coconut wafting through the house and the sound of her pie crust crackling just right as she sliced in.
Now it’s your turn to bring it back to life.
Why You’ll Love This Pie
- Bright, balanced flavor: The zing of lemon paired with the subtle sweetness of coconut makes this pie a winner.
- Creamy texture: It’s smooth and silky with just the right amount of richness.
- Make-ahead magic: Perfect for prepping a day early—it sets up beautifully in the fridge.
- That golden toasted topping: A little crunch on top seals the deal.
Ingredients You’ll Need
- Pre-baked 9-inch pie crust – Store-bought or homemade, whatever works for you.
- Granulated sugar & cornstarch – Thickens the filling to velvety perfection.
- Whole milk & coconut milk – Creamy and rich with a tropical twist.
- Egg yolks – Add body and richness to the custard.
- Fresh lemon juice & zest – For bright, natural citrus flavor.
- Unsalted butter & vanilla – Round out the flavors.
- Sweetened shredded coconut – Toasted for texture and nutty-sweet depth.
A Few Tips Before You Bake
- Use fresh lemon juice, not bottled—it makes a world of difference.
- Temper the eggs slowly to avoid curdling your custard.
- Don’t skip the chill time. The filling needs time to set properly in the fridge.
- Toast the coconut last-minute so it stays crisp and golden.
Let’s Get Baking
Start by making your filling: In a saucepan, whisk together sugar, cornstarch, and salt. Slowly add the whole milk and coconut milk, whisking until smooth. Cook over medium heat, stirring constantly until thickened and bubbly.
In a separate bowl, lightly beat your egg yolks. Now comes the tempering—slowly whisk in a bit of the hot mixture into the yolks to bring up their temperature, then pour the yolk mixture back into the saucepan. Cook a few more minutes until everything is fully thickened.
Take it off the heat and stir in the lemon juice, zest, butter, and vanilla until silky and smooth.
Pour the filling into your pre-baked pie crust, smooth it out, and refrigerate for at least 4 hours (or overnight if you’re prepping ahead).
Just before serving, toast your shredded coconut at 350°F for 5–7 minutes, stirring once or twice. Let it cool, then sprinkle generously over the pie.
Make It Your Own
- Want it extra creamy? Add a layer of whipped cream on top before the toasted coconut.
- No coconut milk? Just use more whole milk—but you’ll lose some of that tropical flavor.
- Gluten-free crust? Go for it! The filling is naturally gluten-free.
- Feeling fancy? Garnish with lemon twists or extra zest.
Lemon Coconut Cream Pie
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 35 minutes
Servings: 8
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1½ cups whole milk
- ½ cup coconut milk
- 4 large egg yolks
- ⅓ cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
Instructions
- In a medium saucepan, whisk sugar, cornstarch, and salt.
- Gradually whisk in whole milk and coconut milk until smooth.
- Cook over medium heat, stirring constantly, until mixture thickens and bubbles.
- In a separate bowl, beat egg yolks. Temper by adding a small amount of the hot mixture, whisking constantly.
- Slowly add tempered yolks back into the saucepan. Cook 2 more minutes, stirring constantly.
- Remove from heat. Stir in lemon juice, lemon zest, butter, and vanilla. Mix until fully blended.
- Pour into pre-baked pie crust. Smooth the top and refrigerate for at least 4 hours.
- Toast coconut at 350°F for 5–7 minutes, stirring occasionally, until golden brown.
- Let coconut cool, then sprinkle over chilled pie before serving.
Nutrition (approx per serving):
Calories: ~390
Fat: 22g
Carbs: 45g
Protein: 5g
Fiber: 2g
Sugar: 30g
