If you are craving a dessert that is both bright and indulgent, you are going to adore this Lemon Sugar Coconut Cream Pie Recipe. It combines the tropical creaminess of coconut with a zesty lemon twist that dances beautifully on your palate. The buttery graham cracker crust offers a perfect crunchy contrast to the silky, luscious filling, while the fluffy lemon-sweetened whipped cream on top adds that extra touch of elegance. This pie is an absolute showstopper for summer dinners, special occasions, or any time you want a refreshing sweet treat that feels like sunshine on a plate.
Ingredients You’ll Need
Getting the ingredients together for this pie is a joy because each one plays a crucial role in making the flavors and textures sing. From the crunchy crust to the creamy filling and the light topping, every component is essential and surprisingly simple.
- Graham cracker crumbs: These create a sweet, crunchy base that holds the pie together perfectly.
- Granulated sugar: Adds sweetness and helps balance tartness, especially in the crust and filling.
- Unsalted butter: Provides richness and binds the crust ingredients without overpowering the flavors.
- Full-fat coconut milk: Delivers the creamy coconut flavor essential to the filling’s luxurious texture.
- Whole milk: Adds body and smoothness to the custard filling.
- Cornstarch: Thickens the filling to the perfect luscious consistency.
- Salt: Enhances all the sweet and tart flavors without being salty.
- Egg yolks: Give richness and help set the filling firmly but tenderly.
- Sweetened shredded coconut: Adds texture and boosts that unmistakable coconut taste.
- Vanilla extract: For depth and warmth that rounds out the citrus and coconut.
- Lemon zest: Brings fresh, bright notes that make this pie truly unforgettable.
- Heavy whipping cream: Whipped to clouds of soft peaks to crown the pie.
- Lemon sugar: A sprinkle of sweet and tangy that elevates the whipped cream topping beautifully.
- Toasted coconut: Adds crunch and a toasty aroma as a garnish.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form an even crust. Bake it for 10 minutes to develop a lovely golden color and allow the butter to set everything in place. Let the crust cool completely before moving on to the filling—it needs to be cool so the creamy custard doesn’t melt it.
Step 2: Make the Creamy Lemon Coconut Filling
In a medium saucepan, whisk together the coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks over medium heat. Stir constantly to prevent lumps and cook until the mixture thickens and begins to bubble, which usually takes about 6 to 8 minutes. The filling will become silky and custard-like—a sign that you’re doing it just right. Remove from heat, then stir in the shredded coconut, butter, vanilla extract, and lemon zest. These ingredients combine to create an utterly indulgent, tropical-laced custard that is the heart of the pie.
Step 3: Chill the Pie to Set the Filling
Pour the luscious filling into your cooled crust, smoothing out the top with a spatula. To prevent a skin from forming on the surface, cover the pie with plastic wrap pressed gently onto the custard itself. Refrigerate for at least 4 hours or until the pie is fully set and beautifully firm. Chilling is crucial because it allows the flavors to meld and the texture to become perfect for slicing.
Step 4: Prepare the Whipped Lemon Sugar Cream Topping
Just before serving, whip the heavy cream with the lemon sugar until soft peaks form. This vibrant topping adds a refreshing, citrusy sweetness that pairs perfectly with the silky filling. Spread it generously over the chilled pie, then sprinkle toasted coconut on top for crunch and a nutty aroma.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
A few toasted coconut flakes scattered over the whipped lemon sugar cream add texture and a toasty flavor that enhances the coconut theme of this pie. For a pop of color and a fresh bite, consider adding some thin lemon zest curls or even a few edible flowers. These small touches make serving this pie feel extra special and inviting.
Side Dishes
This pie shines on its own but pairs wonderfully with light accompaniments like fresh berries or a simple mint leaf garnish to balance the creamy sweetness. If you want to serve a more substantial dessert spread, try combining it with a tangy sorbet or a crisp green salad topped with a citrus vinaigrette to keep the flavors bright and refreshing.
Creative Ways to Present
For a party or gathering, serve this pie in individual mini mason jars topped with whipped lemon sugar cream and toasted coconut flakes. You could also layer the filling in parfait glasses alternating with graham cracker crumbs and whipped cream for a deconstructed take on the classic. No matter how you present it, the Lemon Sugar Coconut Cream Pie Recipe is guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Keep your leftover pie covered tightly with plastic wrap or stored in an airtight container in the refrigerator. It will stay fresh for 3 to 4 days, allowing you to savor every last bite. The flavors often develop even more with a little extra time resting in the fridge.
Freezing
This pie freezes well if you want to prepare it well in advance. Wrap it securely with plastic wrap and then with foil to prevent freezer burn. Freeze for up to 1 month. When ready to enjoy, thaw it overnight in the fridge. Note that the texture of the whipped cream topping changes when frozen, so it’s best to add fresh whipped lemon sugar cream after thawing.
Reheating
This pie is best enjoyed chilled and does not require reheating. If you prefer a slightly less cold pie, let it sit at room temperature for 15 to 20 minutes before serving to soften the filling for a melt-in-your-mouth experience.
FAQs
Can I make this pie vegan?
Yes! To make this Lemon Sugar Coconut Cream Pie Recipe vegan, substitute the whole milk and egg yolks with plant-based alternatives like almond milk and a vegan thickener, and use coconut cream in place of butter. Also, whip a coconut-based cream topping instead of dairy cream for a fully vegan version.
What is lemon sugar and how do I make it?
Lemon sugar is simply granulated sugar mixed with fresh lemon zest. To make it, combine 2 tablespoons of sugar with ½ teaspoon of finely grated lemon zest, then rub them together with your fingers until fragrant. It adds a bright, citrusy sweetness that is perfect for the whipped cream topping.
Can I use a store-bought crust instead of making the graham cracker crust?
Absolutely! A ready-made graham cracker or shortbread crust can save time and works wonderfully with this pie. Just make sure to prebake it slightly as you would with the homemade crust to maintain structure and texture.
How long does it take to chill the pie?
The pie needs a minimum of 4 hours in the refrigerator to fully set, but chilling it overnight is even better to deepen the flavors and firm up the custard perfectly for clean slices.
What is the best way to toast coconut for the garnish?
Spread the shredded coconut evenly on a baking sheet and toast it in a preheated 350°F oven for about 5 to 7 minutes, stirring occasionally. Watch closely as it can brown quickly. Once golden and fragrant, remove and let cool before sprinkling over your pie.
Final Thoughts
I’m genuinely excited for you to make and enjoy this Lemon Sugar Coconut Cream Pie Recipe because it is one of those desserts that feels like a warm hug with a kick of sunshine. The balance of creamy coconut and lemon brightness, all nestled in a buttery crust, makes every slice a pure delight. Gather your ingredients, follow these steps, and treat yourself and your loved ones to a dessert that’s as beautiful as it is delicious.
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes (plus 6-8 minutes stovetop for filling)
- Total Time: 4 hours 45 minutes (including chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake (with baked crust)
- Cuisine: American
- Diet: Vegetarian
Description
This Lemon Sugar Coconut Cream Pie features a crisp graham cracker crust filled with a luscious coconut custard delicately flavored with lemon zest. Topped with fluffy lemon-sweetened whipped cream and toasted coconut, this no-bake dessert is perfect for warm weather and special occasions, offering a refreshing tropical twist.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 4 large egg yolks
- 1 cup sweetened shredded coconut
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Zest of 1 lemon
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons lemon sugar (or granulated sugar mixed with lemon zest)
- Toasted coconut for garnish
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 minutes, then remove and let cool completely.
- Make the filling: In a medium saucepan over medium heat, whisk together the coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks until smooth. Continuously whisk as the mixture heats, cooking until it thickens and just begins to bubble, about 6 to 8 minutes. Remove the pan from heat; immediately stir in the shredded coconut, butter, vanilla extract, and lemon zest. Mix until fully combined.
- Assemble and chill: Pour the warm filling into the cooled crust, smoothing out the top. Cover the pie with plastic wrap, ensuring the wrap touches the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until the filling is completely set.
- Prepare the topping: Before serving, whip the heavy cream with lemon sugar until soft peaks form. Spread the whipped cream evenly over the chilled pie.
- Garnish and serve: Sprinkle the top with toasted coconut for added texture and flavor. Slice and enjoy this refreshing coconut cream pie accented with bright lemon notes.
Notes
- To make lemon sugar, combine 2 tablespoons of granulated sugar with ½ teaspoon of lemon zest and rub together with your fingers to release the citrus oils.
- This pie can be prepared a day ahead and stored covered in the refrigerator for convenience.
- For an even richer filling, substitute full-fat coconut milk with coconut cream.
