Step-by-step instructions
Cook the custard base: In a saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly until the mixture thickens and bubbles.
Temper the yolks: In a separate bowl, beat the egg yolks. Slowly add a small amount of the hot mixture while whisking, then return the tempered yolks to the pan. Continue cooking for an additional two minutes, stirring nonstop.
Flavor it up: Remove from heat and stir in the fresh lemon juice, lemon zest, butter, and vanilla extract. Mix until everything is silky and fully combined.
Assemble and chill: Pour the custard into the pre-baked pie crust. Smooth the top and refrigerate for at least four hours to allow it to set properly.
Toast the coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5–7 minutes, stirring every couple of minutes until golden brown. Let it cool.
Final touch: Just before serving, sprinkle the cooled, toasted coconut over the top of the chilled pie for that final, crunchy finish.
Best ways to enjoy it
Serving this Lemon Coconut Cream Pie is an experience in itself. For a stunning presentation, garnish each slice with a dollop of whipped cream and a sprig of fresh mint. Pair it with a light fruit salad or a scoop of vanilla ice cream for extra indulgence. It also goes wonderfully with iced tea or a sparkling lemonade on a warm day.
Keeping leftovers fresh
To store your leftover pie, keep it covered in the refrigerator for up to three days. If you want to freeze it, slice the pie and wrap individual pieces tightly in plastic wrap and then in foil, ensuring it remains fresh for up to a month. Thaw in the refrigerator overnight when you’re ready to enjoy another slice. Remember to always practice safe food handling by ensuring the pie is properly cooled before refrigeration.
Helpful cooking tips
- For a creamier texture, consider whisking the custard base vigorously while cooking to incorporate air, which helps in creating a lighter filling.
- If you want to cut down on sweetness, reduce the sugar by a couple of tablespoons—coconut adds a natural sweetness too!
- Use fresh lemons for the juice and zest; the flavor will be more vibrant than bottled lemon juice.
Creative twists
Feel free to experiment with this recipe! You can substitute the lemon juice with lime for a zesty twist, or try adding some shredded pineapple along with the coconut for a richer tropical flavor. For a more adventurous version, consider adding a layer of chocolate ganache under the custard for a chocolate coconut pie.
FAQs
How long does it take to make this pie?
The active preparation time is around 30-40 minutes, but you should allow at least 4 hours for chilling before serving.
Can I use fresh coconut instead of shredded?
Yes, you can use fresh coconut flakes, but they will need to be toasted longer to achieve a golden color and crunchy texture.
Is it possible to make this dairy-free?
Absolutely! You can substitute whole milk with almond milk or any other plant-based milk and ensure your butter is dairy-free. Both modifications will work perfectly in this recipe.
Delight in making this Lemon Coconut Cream Pie, and watch as it becomes a beloved addition to your dessert repertoire!
