Description
This Lemon Sugar Coconut Cream Pie is a dreamy dessert with a buttery crust, luscious coconut cream filling, and a zingy lemon-sugar topping. It’s a tropical twist on a classic that’s both refreshing and indulgent.
Ingredients
Scale
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 cup sweetened shredded coconut
- 1 tsp vanilla extract
- 1 tbsp unsalted butter
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Zest of 1 lemon
- 2 tbsp granulated sugar (for lemon sugar topping)
Instructions
- In a medium saucepan, whisk together granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk, then egg yolks. Cook over medium heat, whisking constantly until mixture thickens and bubbles (about 6–8 minutes).
- Remove from heat and stir in shredded coconut, vanilla extract, and butter. Mix until smooth and combined.
- Pour filling into the pre-baked pie crust and smooth the top. Let cool slightly, then refrigerate for at least 4 hours or until set.
- Whip the heavy cream with powdered sugar until soft peaks form. Spread over chilled pie.
- Mix lemon zest with 2 tbsp granulated sugar to make lemon sugar. Sprinkle generously over the whipped cream layer before serving.
Notes
- Use full-fat coconut milk in place of whole milk for an extra coconut boost.
- Graham cracker crust also works beautifully with this pie.
- Make the lemon sugar topping just before serving for maximum zing and crunch.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 28g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 18g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 120mg
Keywords: coconut cream pie, lemon sugar, tropical dessert, creamy pie, summer dessert