Lemon coconut cream pie

Here is a classic Lemon Coconut Cream Pie with a silky lemon custard, coconut flavor, and a crisp crust, explained in full detail with clear directions 🍋🥥🥧
Perfect for summer, gatherings, or special desserts.

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🍋🥥 Lemon Coconut Cream Pie

⏱ Prep Time:

25 minutes

⏱ Cook Time:

20 minutes

⏱ Chill Time:

4 hours

🍽 Serves:

8 slices

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🧾 Ingredients

For the Pie Crust:

• Graham cracker crumbs – 1½ cups
  (or digestive biscuits, crushed)
• Sugar – ¼ cup
• Melted butter – ½ cup

(Or use a pre-baked 9-inch pie crust)

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For the Lemon Coconut Cream Filling:

• Full-fat coconut milk – 1½ cups
• Milk or cream – ½ cup
• Sugar – ¾ cup
• Cornstarch – ¼ cup
• Salt – ¼ teaspoon
• Egg yolks – 4
• Fresh lemon juice – ½ cup
• Lemon zest – 1 tablespoon
• Unsalted butter – 2 tablespoons
• Vanilla extract – 1 teaspoon
• Sweetened shredded coconut – ¾ cup

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For the Topping:

• Heavy whipping cream – 1 cup
• Powdered sugar – 2 tablespoons
• Vanilla extract – ½ teaspoon
• Toasted coconut flakes – ½ cup

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👩‍🍳 Step-by-Step Directions

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Step 1: Prepare the Crust

1. Preheat oven to 180°C (350°F).
2. Mix graham crumbs, sugar, and melted butter until evenly moistened.
3. Press mixture firmly into a 9-inch pie dish, covering bottom and sides.
4. Bake for 8–10 minutes until lightly golden.
5. Cool completely.

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Step 2: Make the Lemon Coconut Cream Filling

1. In a saucepan, whisk together sugar, cornstarch, and salt.
2. Slowly whisk in coconut milk and regular milk until smooth.
3. Cook over medium heat, stirring constantly.
4. When mixture thickens and begins to bubble, cook 1 minute more.

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Step 3: Temper the Egg Yolks

1. In a bowl, whisk egg yolks.
2. Slowly add ½ cup hot coconut mixture into yolks, whisking constantly.
3. Pour yolk mixture back into saucepan.

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Step 4: Finish the Custard

1. Cook on medium-low heat for 2–3 minutes until thick and glossy.
2. Remove from heat.
3. Stir in lemon juice, lemon zest, butter, vanilla, and shredded coconut.
4. Mix until smooth.

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Step 5: Assemble the Pie

1. Pour warm filling into cooled crust.
2. Smooth the top.
3. Cover surface directly with plastic wrap.
4. Refrigerate for at least 4 hours or until fully set.

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Step 6: Make the Whipped Cream Topping

1. Beat cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe over chilled pie.
3. Sprinkle toasted coconut on top.

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🍽 Serving & Storage

• Serve chilled
• Store in refrigerator up to 3 days
• Best texture on day 1–2

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⭐ Tips for Perfect Pie

• Use fresh lemon juice for best flavor
• Full-fat coconut milk gives richness
• Stir constantly to avoid lumps
• Toast coconut lightly for extra aroma

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🔁 Variations

• Add lime juice for lemon-lime coconut pie
• Use shortcrust pastry instead of crumb crust
• Add a thin layer of chocolate at crust base