If you’re looking for an irresistibly delightful dessert that brings sunshine and tropical vibes to your table, this Lemon Sugar Coconut Cream Pie Recipe is an absolute must-try. Imagine a velvety smooth coconut cream filling infused with bright lemony zest nestled in a crisp, buttery crust, topped off with fluffy whipped cream and a sprinkle of toasted coconut flakes. It’s a heavenly combination of tangy, sweet, and rich textures that will leave you craving every slice. This pie isn’t just a treat; it’s an experience worth sharing with friends and family.
Ingredients You’ll Need
These ingredients are refreshingly simple yet play a crucial role in creating the perfect balance of flavors and textures. Each component, from the zesty lemon sugar that brightens the filling to the shredded coconut that adds a tropical twist, is essential to this pie’s magic.
- Pre-baked pie crust (9-inch): Provides a crispy, buttery base that holds the luscious filling beautifully.
- Granulated sugar (1/2 cup): Sweetens the custard gently without overpowering the natural flavors.
- Lemon sugar (1/4 cup): Adds a fresh, citrus punch; homemade by mixing lemon zest with sugar for extra brightness.
- Cornstarch (1/4 cup): Thickens the filling to a perfectly creamy consistency.
- Salt (1/4 teaspoon): Enhances all the flavors, balancing sweetness.
- Whole milk (2 1/2 cups): Creates a rich, silky texture in the cream filling.
- Egg yolks (4 large): Add body and smoothness while helping to thicken the custard.
- Unsalted butter (1 tablespoon): Brings a gorgeous richness and shine to the filling.
- Vanilla extract (1 teaspoon): Deepens the flavor with a warm, comforting note.
- Coconut extract (1/2 teaspoon): Offers a subtle tropical essence that makes this pie truly special.
- Sweetened shredded coconut (1 cup): Adds texture and bursts of coconut flavor in every bite.
- Whipped cream: For topping, giving the pie a light, airy finish.
- Toasted coconut flakes: Sprinkle on top for a crunchy, nutty garnish that amps up the coconut goodness.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Combine the Dry Ingredients
Start by whisking together the granulated sugar, lemon sugar, cornstarch, and salt in a medium saucepan. This step ensures your mixture is evenly combined, setting the foundation for your smooth and lump-free custard.
Step 2: Add Milk and Cook
Gradually whisk in the whole milk until everything is completely smooth. Place the saucepan over medium heat and stir constantly until the mixture thickens and bubbles gently. This part requires patience and attention but guarantees that silky base for the filling.
Step 3: Temper the Egg Yolks
In a small bowl, lightly beat the egg yolks. Slowly pour in about half a cup of the hot milk mixture, whisking constantly to gently raise the temperature of the eggs without scrambling them. This crucial step ensures a smooth custard free of lumps.
Step 4: Combine and Cook Again
Return the tempered egg yolks to the saucepan with the remaining milk mixture. Continue cooking over medium heat for 2 to 3 minutes, stirring constantly, until the filling thickens further to a luscious pudding consistency.
Step 5: Stir in Butter, Extracts, and Coconut
Remove the saucepan from the heat and whisk in the butter, vanilla extract, coconut extract, and shredded coconut. These ingredients add depth, richness, and that unmistakable tropical charm that makes this lemon sugar coconut cream pie recipe stand out.
Step 6: Pour Into Crust and Chill
Pour the heavenly filling into your pre-baked pie crust, smoothing out the top for an even finish. Let the pie cool to room temperature before refrigerating for at least 4 hours, allowing the filling to set firmly.
Step 7: Top and Garnish
Before serving, spread a generous layer of fluffy whipped cream over the pie and sprinkle with toasted coconut flakes. This final touch adds a delightful crunch and makes the presentation truly irresistible.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
Freshly whipped cream crowned with golden toasted coconut flakes is the classic way to garnish this pie. For an extra burst of zest and color, consider adding thin lemon slices or a light dusting of powdered sugar.
Side Dishes
This pie pairs beautifully with a light, refreshing side like a crisp green salad or a small bowl of fresh berries. The tartness of the berries complements the coconut cream’s sweetness perfectly, balancing your dessert experience.
Creative Ways to Present
For a fun twist, try serving this pie in individual clear glasses layered with crushed graham crackers and extra coconut shreds. Or, cut mini tartlets from the filling to offer guests bite-sized pieces for easy sharing and a charming presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 3 days, maintaining its creamy texture and vibrant lemon-coconut flavor.
Freezing
This lemon sugar coconut cream pie recipe can be frozen, but for the best texture, freeze only the filling separate from the crust. Once thawed and assembled, the pie tastes almost as fresh as when first made.
Reheating
Because this is a cream pie, reheating is generally not recommended. It’s best enjoyed chilled to preserve its silky custard texture and refreshing lemon zest. Just remove from the fridge and serve.
FAQs
Can I use a homemade pie crust for this recipe?
Absolutely! A homemade crust can add a personal touch and extra flavor. Just make sure it is fully baked and cooled before filling with the coconut cream mixture.
What if I don’t have lemon sugar?
No worries! You can easily make your own by zesting one lemon and mixing it with regular granulated sugar. It’s a simple way to infuse that lovely citrus aroma.
Is there a dairy-free version of this pie?
You can substitute whole milk with coconut milk or another dairy-free alternative and use dairy-free butter. Keep in mind the texture may vary slightly, but the tropical flavors will still shine.
Can I make this pie in advance?
Yes! This pie actually benefits from resting in the fridge for several hours or even overnight, allowing the flavors to meld and the filling to fully set.
How do I get the toasted coconut flakes perfect?
Toast coconut flakes in a dry skillet over medium heat for a few minutes, stirring frequently, until golden brown and fragrant. Watch closely to avoid burning!
Final Thoughts
This Lemon Sugar Coconut Cream Pie Recipe has quickly become a beloved favorite because it’s not just a dessert; it’s a joyful celebration of bright lemon and rich coconut flavor in one luscious bite. I can’t wait for you to give it a try and share these beautiful, sunny flavors with your loved ones. You’re going to adore every slice!
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Lemon Sugar Coconut Cream Pie is a delightful twist on a classic cream pie, combining tangy lemon flavors with rich coconut cream. Featuring a pre-baked pie crust filled with a luscious homemade lemon-coconut custard, this pie is topped with fluffy whipped cream and toasted coconut flakes for an irresistible tropical finish. Perfect for summer gatherings or anytime you crave a refreshing yet creamy dessert.
Ingredients
Pie Crust
- 1 pre-baked pie crust (9-inch)
Filling
- 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
Instructions
- Combine Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, lemon sugar, cornstarch, and salt to form an even mixture.
- Add Milk and Cook: Gradually whisk in the whole milk until smooth. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
- Temper Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk in 1/2 cup of the hot milk mixture into the yolks to temper them, preventing curdling.
- Combine Yolks with Mixture: Return the tempered egg yolk mixture back to the saucepan and continue cooking for 2–3 minutes, stirring constantly, until thickened.
- Add Flavorings and Coconut: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, coconut extract, and shredded coconut until well combined.
- Fill Pie and Chill: Pour the coconut lemon filling into the pre-baked pie crust and smooth the top. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
- Garnish and Serve: Before serving, top the chilled pie with whipped cream and sprinkle toasted coconut flakes over the top for added texture and flavor.
Notes
- Ensure the pie crust is fully pre-baked to avoid a soggy bottom.
- Tempering the egg yolks is crucial to prevent scrambled eggs in the filling.
- For an extra lemony punch, add a bit more lemon zest to the filling.
- Use fresh shredded coconut if possible for a more vibrant coconut flavor.
- To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally to prevent burning.
