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Coconut Cream Pie with a Lemon

Coconut Cream Pie with a Lemon
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A classic, velvety coconut cream pie gets a bright, zesty twist with a hint of lemon, creating a perfectly balanced dessert that’s both rich and refreshing. This easy-to-follow recipe guarantees a truly joyous slice every time.

Ingredients

Scale
  • For the Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling:
  • 1 ½ cups granulated sugar
  • ½ cup cornstarch
  • ¼ teaspoon salt
  • 4 large egg yolks
  • 3 cups full-fat canned coconut milk (not light)
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons unsalted butter
  • For the Topping:
  • 1 ½ cups heavy cream, very cold
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • Toasted coconut flakes, for garnish
  • Lemon zest, for garnish

Instructions

  1. Prepare the Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 8-10 minutes, until lightly golden. Let cool completely on a wire rack.
  2. Make the Filling: In a large saucepan, whisk together granulated sugar, cornstarch, and salt. In a separate bowl, whisk egg yolks. Gradually whisk the coconut milk into the egg yolks.
  3. Cook the Filling: Slowly pour the egg yolk mixture into the dry ingredients in the saucepan, whisking constantly to prevent lumps. Place the saucepan over medium heat and cook, stirring continuously with a whisk or wooden spoon, until the mixture thickens and comes to a boil. Boil gently for 1 minute, still stirring.
  4. Finish the Filling: Remove from heat. Stir in shredded coconut, vanilla extract, lemon zest, lemon juice, and 2 tablespoons of butter until smooth and butter is melted.
  5. Chill the Pie: Pour the hot filling into the cooled pie crust. Press a piece of plastic wrap directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, until thoroughly chilled and set.
  6. Prepare the Topping: Just before serving, in a large chilled bowl, whip heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
  7. Assemble and Garnish: Remove plastic wrap from the pie. Spread the whipped cream evenly over the chilled filling. Garnish with toasted coconut flakes and extra lemon zest, if desired.
  8. Serve: Slice and serve cold.

Notes

For an extra tangy kick, you can add an additional tablespoon of lemon juice to the filling, or fold in a spoonful of lemon curd into the whipped cream topping.

Find it online: https://seasonedrecipe.com/coconut-cream-pie-with-a-lemon/