Step-by-step instructions
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the whole milk and coconut milk until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- In a separate bowl, beat the egg yolks. Add a small amount of the hot mixture to the yolks while whisking vigorously.
- Slowly return the yolk mixture to the saucepan, stirring continuously. Cook for 2 more minutes.
- Remove from heat and stir in lemon juice, zest, butter, and vanilla extract until fully combined.
- Pour the filling into the pre-baked pie crust, smoothing the top, and refrigerate for at least 4 hours to set.
- Preheat the oven to 350°F (175°C). Spread the shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally until golden brown. Let it cool completely.
- Once the pie is set, sprinkle the toasted coconut over the top. Slice and serve for a refreshing treat that is truly sunshine on a plate.
Best ways to enjoy it
This Lemon Coconut Cream Pie can be served on its own or with additional toppings for a more decadent experience. A dollop of whipped cream or a sprinkle of extra lemon zest can elevate your dessert. Pair it with a light tea or a glass of chilled lemonade to complement the flavors. Additionally, fresh fruit like berries or mint leaves can add a pop of color and freshness when plated.
Storage and reheating tips
To keep your Lemon Coconut Cream Pie fresh, cover it with plastic wrap and store it in the refrigerator. It will stay delicious for about 3 to 4 days. If you find yourself with extra pie, you can freeze slices wrapped in airtight containers for up to a month. However, note that the texture of the cream may slightly change upon thawing.
Helpful cooking tips
- Always whisk constantly when tempering the egg yolks to prevent scrambling.
- Use fresh lemons for the best flavor; bottled lemon juice does not provide the same brightness.
- Feel free to toast extra coconut if you like a more substantial topping.
- If you prefer a thicker filling, increase the cornstarch slightly—but be careful not to overdo it, as it might alter the creaminess.
Creative twists
If you’re looking to switch things up, consider using lime instead of lemon for a tangy variation. You can also try adding a layer of fresh fruit, like mango or pineapple, beneath the cream for an even more tropical vibe. For a dairy-free version, opt for almond or oat milk in place of regular milk, and use a dairy-free pie crust.
Common questions
How long does it take to prepare?
This recipe takes about 30 minutes to prepare, but remember to set aside at least 4 hours in the fridge for the pie to firm up.
Can I use a store-bought pie crust?
Absolutely! A pre-made pie crust will save you time and work while still delivering a scrumptious pie.
Is this pie suitable for freezing?
Yes, this pie can be frozen. Just be sure to wrap it tightly and use it within a month for the best quality.
Can I substitute the coconut milk?
Yes, you can use other non-dairy milk options, but it may change the flavor and texture slightly. Just ensure you’re using something with a creamy consistency.
