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
Scale
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.
