Unbelievable Lemon Coconut Pie
Get ready to wow your taste buds with the irresistible Unbelievable Lemon Coconut Pie—a dessert that blends zesty citrus and tropical coconut into a smooth, creamy masterpiece. This pie starts with a buttery graham cracker crust enhanced with shredded coconut for extra texture. The filling is a luscious combination of tangy freshly squeezed lemon juice, sweetened condensed milk, and rich egg yolks, all baked to perfection for the ultimate balance of flavors. Topped with a cloud-like layer of vanilla whipped cream and a sprinkle of toasted coconut flakes, this pie is as stunning as it is delicious. Quick to prepare in just 20 minutes and with a effortless chill time, it’s the ideal dessert for spring gatherings, summer parties, or simply to satisfy a craving for refreshingly sweet flavors. Perfectly suited for citrus lovers, this recipe ensures every slice is bursting with brightness and creamy decadence.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 5 tablespoons Unsalted butter, melted
- 0.5 cup Sweetened shredded coconut
- 14 ounces Sweetened condensed milk
- 0.5 cup Lemon juice, freshly squeezed
- 1 tablespoon Lemon zest
- 4 large Egg yolks
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoon Vanilla extract
- 0.25 cup Toasted coconut flakes (optional)
Instructions
Preheat the oven to 350°F (175°C).
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, melted butter, and shredded coconut. Mix until thoroughly combined and the texture resembles wet sand.
Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie dish to form the crust.
Bake the crust in the preheated oven for 10 minutes, then remove and let it cool slightly while you prepare the filling.
In a large mixing bowl, whisk together the sweetened condensed milk, lemon juice, lemon zest, and egg yolks until smooth and creamy.
Pour the filling into the prepared crust and spread it evenly with a spatula.
Bake the pie at 350°F (175°C) for 15 minutes, or until the filling is set and slightly jiggly in the center.
Remove the pie from the oven and allow it to cool to room temperature, then refrigerate for at least 2 hours to chill completely.
Just before serving, prepare the whipped cream topping. In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form.
Spread or pipe the whipped cream decoratively over the chilled pie.
Garnish the pie with toasted coconut flakes, if desired, for extra flavor and texture.
Slice and serve the pie chilled. Enjoy your Unbelievable Lemon Coconut Pie!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 42.6 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 261 mg | 6% | |
*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.
