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Lemon Sugar Coconut Cream Pie

A bright and creamy dessert that combines the tang of lemon with the sweetness of coconut, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Treat
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pie
  • 1 pieces pre-baked pie crust homemade or store-bought
  • 1 cup granulated sugar
  • 2 cups whole milk
  • 3 large egg yolks
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 2 tablespoons lemon zest for added flavor
  • 1/3 cup cornstarch
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 tablespoon butter
  • to taste as needed Whipped cream for topping

Method
 

Preparation
  1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
  2. Gradually add the milk over medium heat, stirring constantly to avoid lumps.
  3. Once the milk mixture is bubbling, slowly add in the egg yolks, lemon juice, and lemon zest. Continue to whisk until it thickens, about five minutes.
  4. Stir in the shredded coconut and butter until well combined and remove from heat. Let the mixture cool.
Assembly
  1. Pour the filling into the cooled pie crust, spreading evenly.
  2. Refrigerate for at least four hours or overnight.
Finishing Touch
  1. Top with whipped cream and sprinkle extra coconut on top before serving.
  2. Slice and serve, enjoying the delighted reactions from your guests.

Notes

For best results, make ahead of time. The pie gets better as it sits. Feel free to experiment with lime juice for a zesty variation.