The Lemon Sugar Coconut Cream Pie Recipe is a heavenly blend of tangy lemon zest, sweet coconut cream, and a perfectly flaky crust that dances on your taste buds with every bite. This delightful dessert captures the essence of tropical sunshine with the comforting creaminess of coconut and the zesty brightness of lemon sugar, making it an unforgettable treat for family gatherings, special occasions, or simply whenever you crave a slice of pure happiness. If you’re ready to wow your friends or just indulge yourself, this Lemon Sugar Coconut Cream Pie Recipe has everything you need for success in the kitchen and joy at the table.
Ingredients You’ll Need
Getting the ingredients just right is the secret to this pie’s magic. Each component, from the zesty lemon sugar to the creamy coconut filling, plays a crucial role in creating the perfect balance of flavor, texture, and color. Here’s what you’ll gather to bring this recipe to life:
- Pre-baked pie crust (9-inch): The buttery, flaky foundation that holds all the luscious filling together.
- Granulated sugar (1/2 cup): Adds just the right amount of sweetness to balance the tangy lemon.
- Lemon sugar (1/4 cup): Infuses the pie with fresh, vibrant lemon flavor, combining zest and sugar for that sparkling lift.
- Cornstarch (1/4 cup): The thickening hero that gives the cream its silky, custardy texture.
- Salt (1/4 teaspoon): Enhances and rounds out the sweetness and citrus notes for a more complex flavor.
- Whole milk (2 1/2 cups): Provides a rich and creamy base for the luscious coconut cream.
- Large egg yolks (4): Bring richness and help to thicken the filling to that perfect pudding consistency.
- Unsalted butter (1 tablespoon): Adds a silky mouthfeel and deepens the flavor profile.
- Vanilla extract (1 teaspoon): Gives a warm, subtle sweetness that complements the lemon and coconut.
- Coconut extract (1/2 teaspoon): Intensifies the coconut flavor, taking this pie from delicious to unforgettable.
- Sweetened shredded coconut (1 cup): Offers delightful texture and bursts of tropical flavor throughout the filling.
- Whipped cream: For that cloudlike topping that finishes the pie with a light, airy touch.
- Toasted coconut flakes: Adds a gorgeous crunch and a nutty accent as the perfect garnish.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Combine Dry Ingredients
Start by whisking together the granulated sugar, lemon sugar, cornstarch, and salt in a medium saucepan. This blend of dry ingredients is essential for ensuring your filling thickens beautifully while carrying that signature bright lemon flavor from the very beginning.
Step 2: Add Milk and Cook Mixture
Next, slowly whisk in the whole milk until the mixture is smooth and free of lumps. Place the saucepan over medium heat and keep stirring constantly—this part is important to prevent clumps or scorch marks. Watch eagerly as the custard thickens and starts to bubble, the moment you know we’re one step closer to creamy perfection!
Step 3: Temper the Egg Yolks
In a separate small bowl, lightly beat the egg yolks. Now, to avoid scrambling, gently pour half a cup of the hot milk mixture into the yolks while whisking continuously. This tempering step is crucial for creating a silky custard without lumps.
Step 4: Finish Cooking the Filling
Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Continue cooking and stirring for 2 to 3 minutes. The custard will thicken even more, creating that luscious, velvety filling that makes this Lemon Sugar Coconut Cream Pie Recipe so irresistible.
Step 5: Add Butter, Extracts, and Coconut
Remove the pan from the heat and stir in the butter, vanilla extract, coconut extract, and shredded coconut. Each of these adds layers of richness and flavor that transform the filling into a tropical dream. This is where the magic of the lemon and coconut truly come together.
Step 6: Pour and Chill
Carefully pour the warm filling into your pre-baked pie crust, smoothing the top with a spatula for a clean finish. Let it cool first to room temperature, then pop it in the fridge for at least four hours. The chilling time allows the custard to set perfectly, giving you those beautiful, firm slices.
Step 7: Top and Serve
Just before serving, pile on a generous layer of fluffy whipped cream and sprinkle toasted coconut flakes on top. Not only do these garnishes add a luscious finish and inviting appearance, but they also complement the flavors with a lovely crunch and creaminess.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
Whipped cream is a must for that classic creamy topping that brightens the pie. Toasted coconut flakes bring a wonderful nutty crunch, making each bite more exciting. For a pop of color and freshness, consider adding a few thin lemon slices or zest curls on top.
Side Dishes
This pie shines best on its own, but if you want to create a full dessert plate, try pairing it with fresh berries or a light sorbet. These additions offer contrasting textures and flavors that balance the richness of the pie without overpowering it.
Creative Ways to Present
Looking to impress at your next gathering? Serve this pie in mini tart shells for individual portions, or layer leftover filling in clear glasses topped with toasted coconut and whipped cream for a quick parfait-style treat. Presentation is just as fun as the flavors!
Make Ahead and Storage
Storing Leftovers
Store any leftover pie covered tightly with plastic wrap or in an airtight container in the fridge. It will keep fresh for up to 3 days, and the flavors actually meld and deepen, making each slice just as delightful as the first.
Freezing
Because this is a creamy custard pie, freezing is not ideal—it can affect the texture and cause separation. However, if you must freeze, wrap the pie securely and thaw slowly in the refrigerator overnight to preserve as much texture as possible.
Reheating
This pie is best served chilled. If you prefer it slightly warmer, allow it to sit at room temperature for 15–20 minutes before serving. Avoid microwaving as it may compromise the creamy consistency.
FAQs
Can I make the lemon sugar myself?
Absolutely! Simply combine the zest of one lemon with 1/4 cup of granulated sugar and rub them together until fragrant. This homemade lemon sugar adds a fresh and vibrant citrus kick that’s hard to beat.
What can I use instead of coconut extract?
If you don’t have coconut extract, vanilla extract alone still works deliciously with the shredded coconut, though the pie won’t have quite as intense a coconut flavor. You might also try a small amount of almond extract as a substitute for a different twist.
Can I use a store-bought pie crust?
Yes! A good quality pre-baked pie crust is perfect for this recipe, saving you time without sacrificing taste. Just make sure to bake it fully before filling to keep the crust crisp and prevent sogginess.
Is this pie suitable for kids?
Definitely! The flavors are bright yet comforting, making it a great choice for kids who enjoy creamy, fruity desserts. Plus, the whipped cream and toasted coconut make it extra fun and festive.
How long does the pie last once made?
Once chilled, the pie stays fresh and delicious for up to 3 days in the refrigerator. Beyond that, the texture may start to degrade, so it’s best eaten within that timeframe for maximum enjoyment.
Final Thoughts
There is something truly magical about the Lemon Sugar Coconut Cream Pie Recipe that brings sunshine to any table. The harmonious blend of tart lemon, sweet coconut, and creamy custard wrapped in a flaky crust is pure comfort and joy. Whether you’re making it for a celebration or a cozy night in, this pie promises smiles and satisfied taste buds. I wholeheartedly encourage you to try it soon—you might just find your new favorite dessert!
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This refreshing Lemon Sugar Coconut Cream Pie combines the zesty brightness of lemon with the tropical charm of coconut in a smooth, creamy filling set in a crisp pre-baked pie crust. A luscious blend of milk, egg yolks, and sweetened shredded coconut is thickened on the stove to create a velvety custard, infused with vanilla and coconut extracts for extra flavor. Garnished with whipped cream and toasted coconut flakes, this pie is the perfect cool, indulgent dessert to brighten any occasion.
Ingredients
Pie and Filling
- 1 pre-baked pie crust (9-inch)
- 1/2 cup granulated sugar
- 1/4 cup lemon sugar (or zest of 1 lemon mixed with 1/4 cup sugar)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
Topping
- Whipped cream, for topping
- Toasted coconut flakes, for garnish
Instructions
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, lemon sugar, cornstarch, and salt until evenly mixed to create the base for the custard filling.
- Add milk and thicken: Gradually whisk in the whole milk ensuring no lumps, then cook the mixture over medium heat, stirring constantly to prevent scorching, until it thickens and begins to bubble, indicating the starch has gelatinized.
- Temper the eggs: Lightly beat the egg yolks in a small bowl. Slowly whisk in about 1/2 cup of the hot milk mixture into the yolks to gently raise their temperature and avoid curdling.
- Cook custard with eggs: Return the tempered egg yolk mixture back into the saucepan and continue cooking for 2 to 3 minutes over medium heat, stirring constantly to achieve a smooth, thickened custard consistency.
- Finish the filling: Remove the saucepan from heat and stir in the unsalted butter, vanilla extract, coconut extract, and sweetened shredded coconut to infuse richness and flavor into the filling.
- Set the pie: Pour the coconut cream filling into the pre-baked pie crust and smooth the surface with a spatula. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
- Add garnish and serve: Before serving, top the pie with fresh whipped cream and sprinkle with toasted coconut flakes for an attractive and flavorful finish.
Notes
- Use freshly zested lemon mixed with sugar if lemon sugar is not available for optimum fresh citrus flavor.
- Constant stirring during cooking prevents lumps and burning, ensuring a smooth custard texture.
- Tempering the egg yolks is crucial to avoid scrambled eggs in the filling.
- Refrigeration time of at least 4 hours helps the filling to fully set and flavors to meld together.
- For a dairy-free version, substitute whole milk with coconut milk and use dairy-free butter.
- Toast coconut flakes in a dry pan over medium heat until golden and fragrant to enhance garnish flavor.
