Lemon Coconut Custard Pie
Bright, zesty, and delightfully creamy, this Lemon Coconut Custard Pie combines the tang of fresh lemon with the tropical sweetness of coconut for a dessert that's as stunning as it is delicious. A flaky, golden pre-baked crust cradles a luscious custard filling made with rich egg yolks, whole milk, and a hint of butter, perfectly balanced by vibrant lemon juice, aromatic zest, and shredded sweetened coconut. Each silky bite is a symphony of flavors, while optional whipped cream and toasted coconut garnish add a luxurious finishing touch. Whether you're hosting a summer soirée or simply craving a bright pick-me-up, this easy-to-make pie is a showstopper that promises to impress. Perfectly suited for any occasion, it’s the ultimate blend of citrusy freshness and creamy decadence.
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Recipe Information
Ingredients
- 1 piece Pre-made pie crust
- 3/4 cup Granulated sugar
- 3 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2 cups Whole milk
- 4 large Egg yolks
- 2 tablespoons Unsalted butter
- 1/3 cup Fresh lemon juice
- 1 teaspoon Lemon zest
- 3/4 cup Shredded sweetened coconut
- 1 cup Whipped cream (optional)
- 1/4 cup Toasted coconut (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). If using a pre-made pie crust, carefully place it into a 9-inch pie dish and crimp the edges as desired. Use a fork to poke a few holes in the bottom of the crust to prevent bubbling.
Blind bake the pie crust: Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 12-15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until lightly golden. Remove from the oven and let cool completely.
Lower the oven temperature to 350°F (175°C).
In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually add the milk while whisking constantly to ensure there are no lumps.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture thickens and starts to bubble, about 5-7 minutes.
In a separate bowl, whisk the egg yolks. Gradually temper the yolks by whisking in a small amount of the hot milk mixture. Slowly add the tempered yolks back to the saucepan while stirring constantly.
Cook the custard for an additional 2 minutes over medium heat, then remove it from the heat. Stir in the butter, lemon juice, lemon zest, and shredded coconut until fully incorporated.
Pour the custard into the pre-baked pie crust and spread evenly with a spatula.
Bake the custard pie in the oven for 20-25 minutes, or until the filling is set but slightly jiggly in the center.
Remove the pie from the oven and let it cool to room temperature. Once cooled, refrigerate the pie for at least 2 hours to firm up.
Before serving, if desired, top the pie with whipped cream and garnish with toasted coconut for extra flavor and texture.
Slice and enjoy your Lemon-Coconut Custard Pie!
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.9 g | 359% | |
| Saturated Fat | 163.7 g | 818% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 535.5 g | 195% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 330.5 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 928 mg | 71% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1872 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
