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Creamy Coconut-lemon Pie

This Creamy Coconut-Lemon Pie is a delightful dessert that combines the tropical flavors of coconut with the zesty brightness of lemon. Topped with fluffy whipped cream and toasted coconut, it’s perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine Tropical
Servings 4 People
Calories 300 kcal

Equipment

  • 1 9-inch pie pan
  • multiple mixing bowls
  • 1 whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 hand mixer or stand mixer
  • 1 saucepan
  • 1 heatproof mixing bowl for the double boiler

Ingredients
  

  • 1 pre-made pie crust 9-inch pie crust
  • 1 can coconut milk 13.5 oz
  • 1 cup granulated sugar
  • ¼ cup cornstarch
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1 cup shredded coconut unsweetened
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream for whipping
  • 2 tablespoons powdered sugar for whipped cream
  • as desired toasted coconut for garnish

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Place the pie crust in the 9-inch pie pan and bake it for about 10 minutes, or until lightly golden. Let it cool completely.
  • In a saucepan, mix together the coconut milk, granulated sugar, cornstarch, and salt over medium heat. Stir continuously until the mixture thickens and bubbles, about 8-10 minutes.
  • In a separate bowl, whisk the eggs until well-beaten. Gradually add a small amount of the hot coconut mixture to the eggs (to temper them), then stir the egg mixture back into the saucepan with the remaining coconut mixture.
  • Continue to cook while whisking for another 2-3 minutes until thickened. Remove from heat and stir in the lemon juice, lemon zest, shredded coconut, and vanilla extract.
  • Pour the filling into the cooled pie crust. Let it cool to room temperature, then refrigerate for at least 2 hours or until set.
  • Once the pie is set, whip the heavy cream with the powdered sugar until soft peaks form.
  • Spread the whipped cream over the pie and sprinkle with toasted coconut for garnishing.
  • Slice, serve, and enjoy this rich and tart creamy coconut-lemon pie!

Notes

For extra flavor, you can add a few drops of coconut extract to the filling.
Ensure the lemon juice is fresh for the best taste.
You can toast shredded coconut by spreading it on a baking sheet and baking at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden.