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
Scale
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.
