Description
This luscious Lemon Sugar Coconut Cream Pie features a creamy, smooth filling infused with zesty lemon and rich coconut flavors. Set in a buttery pre-baked crust and topped with fluffy whipped cream and toasted coconut flakes, this pie is a perfect balance of tangy, sweet, and tropical, ideal for a refreshing dessert.
Ingredients
Scale
Pie Crust
- 1 pre-baked pie crust (9-inch)
Filling
- 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
- Mix Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, lemon sugar, cornstarch, and salt until well combined.
- Add Milk and Cook: Gradually whisk in the whole milk until the mixture is smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble, ensuring a smooth custard base.
- Temper Egg Yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk in 1/2 cup of the hot milk mixture to gently warm the eggs and prevent curdling.
- Combine Eggs and Cook Further: Return the tempered egg yolk mixture to the saucepan. Continue cooking for 2–3 minutes over medium heat, stirring constantly, until the custard thickens further.
- Finish Filling: Remove the saucepan from heat and stir in unsalted butter, vanilla extract, coconut extract, and shredded coconut until fully incorporated.
- Assemble Pie: Pour the filling into the pre-baked pie crust and smooth the surface. Let it cool to room temperature, then refrigerate for at least 4 hours until the filling is set and chilled.
- Add Toppings and Serve: Before serving, top the pie with whipped cream and garnish with toasted coconut flakes for added texture and flavor.
Notes
- Use lemon sugar or make your own by combining lemon zest with granulated sugar for the best lemon flavor.
- Fully temper the eggs to avoid scrambling during cooking.
- Ensure constant stirring while cooking the custard to prevent lumps and burning.
- Refrigerate for at least 4 hours to allow the filling to properly set.
- Feel free to toast coconut flakes in a dry skillet over medium heat until golden to enhance crunch and aroma.
