If you have a craving for a dessert that feels like a sunny day at the beach tucked into each bite, this Lemon Sugar Coconut Cream Pie Recipe will absolutely charm your taste buds. This luscious pie combines a crisp, buttery graham cracker crust with a silky coconut cream filling that’s perfectly balanced by a bright, zesty lemon sugar topping. The whipped cream crowning the pie makes every forkful feel like a celebration, bringing tropical vibes and refreshing citrus notes together in one dreamy slice. Trust me, once you try this pie, it’ll become your new go-to for both summer parties and cozy dessert nights.
Ingredients You’ll Need
These ingredients come together in a wonderful harmony of flavors and textures. Each element plays a vital role in crafting the perfect balance between creamy, sweet, and zesty in this Lemon Sugar Coconut Cream Pie Recipe.
- 1½ cups graham cracker crumbs: The base for a crunchy, buttery crust that holds everything together.
- ¼ cup granulated sugar (for crust): Adds just the right touch of sweetness to complement the graham crackers.
- ½ cup unsalted butter (melted): Binds the crumbs into a firm, golden crust with a rich flavor.
- 1 (13.5-ounce) can full-fat coconut milk: Creates a creamy, tropical foundation for the filling.
- 1 cup whole milk: Smooths out the filling, ensuring it’s perfectly luscious.
- ½ cup granulated sugar (for filling): Sweetens the coconut custard just right without overpowering the fresh flavors.
- ¼ cup cornstarch: Thickens the filling to silkiness you’ll love.
- ¼ teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3 large egg yolks: Add richness and help the filling set with a velvety texture.
- 1 teaspoon vanilla extract: A warm note that rounds out the tropical profile beautifully.
- 1 cup sweetened shredded coconut: Provides texture and extra coconut goodness in every bite.
- ½ cup granulated sugar (for lemon sugar topping): Sweetens and sparkles with lemon zest.
- 1 tablespoon lemon zest: Infuses the topping with bright citrus aroma and tang.
- 2 tablespoons lemon juice: Adds a fresh, zingy brightness to balance all the creaminess.
- 1 cup heavy whipping cream: Used for the fluffy, dreamy whipped topping.
- 2 tablespoons powdered sugar: Sweetens the whipped cream lightly for a perfect finish.
- ½ teaspoon vanilla extract (for whipped topping): Adds a subtle, comforting warmth.
- Toasted coconut flakes (optional): Gorgeous garnish that adds crunch and extra tropical flair.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 350°F (175°C). Mix the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press this mixture firmly into a 9-inch pie dish, ensuring an even layer on the bottom and sides. Bake it for 8 to 10 minutes until the crust turns beautifully golden and fragrant. Once baked, let it cool completely — this step is key for a firm, crisp base that holds the creamy filling perfectly.
Step 2: Make the Coconut Cream Filling
In a medium saucepan over medium heat, whisk together the coconut milk, whole milk, sugar, cornstarch, and salt until smooth. Gradually add the egg yolks, whisking constantly to combine well. Continue whisking for about 6 to 8 minutes until the mixture thickens and starts to bubble gently, taking care not to boil. Remove from heat and stir in the vanilla extract and shredded coconut. This mixture should be silky and luscious, loaded with coconut flavor and beautifully fragrant.
Step 3: Assemble and Chill
Pour the creamy coconut filling into the cooled graham cracker crust and smooth out the top evenly with a spatula. Cover the pie and refrigerate it for at least 4 hours, or until the filling is fully set and firm to the touch. This chilling step lets all those flavors meld together, making every slice a delight.
Step 4: Prepare the Lemon Sugar Topping and Whipped Cream
While the pie chills, create your lemon sugar topping by mixing the granulated sugar, lemon zest, and lemon juice in a small bowl. The sugar will absorb the bright notes, crafting a sparkly, tantalizing topping. Next, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form — this fluffy whipped cream will crown your pie with richness and lightness in perfect harmony.
Step 5: Final Touches and Serve
Once the pie has chilled and set, dollop or pipe the whipped cream generously over the surface. Sprinkle the lemon sugar topping evenly on the whipped cream for bursts of citrus sparkle. If you love texture, finish by scattering toasted coconut flakes on top. This final presentation adds height, contrast, and a toasty sweetness that’s just irresistible.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
Enhance the beauty and flavor of this pie with a few thoughtful garnishes. Toasted coconut flakes bring a crunch and toasted aroma. Fresh lemon zest scattered on top adds a pop of color and an extra zing. Consider thin lemon slices or edible flowers for a stunning, festive appearance. These touches make the pie feel even more special.
Side Dishes
Pair your Lemon Sugar Coconut Cream Pie Recipe with light and refreshing side options like fresh berries or a citrus fruit salad to complement the pie’s tropical and bright flavors. For coffee lovers, a cup of strong coffee or a lightly brewed tea enhances the sweetness and creaminess of the dessert perfectly. These simple companions elevate the overall experience without overpowering the pie.
Creative Ways to Present
Serving this pie in mini tart pans makes adorably elegant individual portions for a party. Layer the filling, crust, and toppings in clear glass cups for a deconstructed parfait style that shows off all the beautiful layers. Or add a drizzle of homemade lemon curd beneath the whipped cream for extra citrus indulgence. These creative ideas ensure your Lemon Sugar Coconut Cream Pie Recipe is always a showstopper.
Make Ahead and Storage
Storing Leftovers
This pie keeps wonderfully in the refrigerator for up to 3 days when covered well with plastic wrap or stored in an airtight container. The crust will maintain its crispness while the filling stays creamy and fresh. Just bring it out a few minutes before serving to enjoy the best texture and flavor.
Freezing
You can freeze this pie for up to 1 month. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Thaw the pie overnight in the refrigerator before enjoying. Note that the crust will soften slightly after freezing but the flavors remain deliciously intact.
Reheating
This is a chilled pie best served cold, so reheating is not recommended as it will affect the texture and composition of the filling and crust. Simply serve it straight from the fridge, letting it sit for a few minutes at room temperature if you prefer a slightly softer texture.
FAQs
Can I make this pie dairy-free?
Yes! Use coconut cream or a plant-based whipped topping instead of heavy cream, and substitute whole milk with a non-dairy milk like almond or oat milk. The pie will still be luxuriously creamy and delicious.
How do I get the filling really thick and smooth?
Make sure to whisk the filling constantly over medium heat until it bubbles and thickens. Patience is key here — the cornstarch needs time to activate fully, and the gradual thickening will give you that perfect texture.
Can I prepare this pie a day in advance?
Absolutely! In fact, making it a day ahead enhances the flavors. Just cover and refrigerate, then add the whipped cream and toppings right before serving to keep them fresh and fluffy.
What if I don’t have graham crackers?
You can substitute with digestive biscuits or even vanilla wafers for a slightly different but still tasty crust. Just pulse them into crumbs before combining with the butter and sugar.
Is the lemon sugar topping necessary?
This topping adds a vibrant, tangy-sweet sparkle that perfectly balances the richness of the coconut cream. While you can skip it, the pie truly comes alive with those citrusy notes, so I highly recommend including it.
Final Thoughts
This Lemon Sugar Coconut Cream Pie Recipe is an absolute delight — bright, creamy, and tropical all at once. Whether you’re making it for a holiday dessert or a special treat on a lazy weekend, it’s bound to bring smiles around the table. Don’t hesitate to give it a try and let this pie become part of your favorite recipe collection. You’ll find yourself reaching for it again and again!
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Lemon Sugar Coconut Cream Pie is a delightful tropical dessert featuring a buttery graham cracker crust, creamy coconut filling, and a bright lemon sugar topping. Finished with fluffy whipped cream and optional toasted coconut flakes, this pie offers a perfect balance of sweet, tangy, and creamy flavors that’s ideal for warm weather or any special occasion.
Ingredients
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter (melted)
For the coconut cream filling:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup whole milk
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
For the lemon sugar topping:
- ½ cup granulated sugar
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
For the whipped topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- Toasted coconut flakes (optional, for garnish)
Instructions
- Prepare the crust: Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined. Press this mixture firmly into the bottom and sides of a 9-inch pie dish. Bake for 8–10 minutes until the crust is golden brown, then allow it to cool completely before filling.
- Make the coconut cream filling: In a medium saucepan over medium heat, whisk together coconut milk, whole milk, sugar, cornstarch, and salt until smooth. Slowly whisk in the egg yolks and continue whisking constantly for about 6–8 minutes until the mixture thickens and becomes bubbly. Remove from heat, then stir in vanilla extract and shredded coconut to combine evenly.
- Fill and chill the pie: Pour the thickened coconut cream filling into the cooled crust, smoothing the surface with a spatula. Refrigerate the pie for at least 4 hours or until the filling is fully set and firm.
- Prepare the lemon sugar topping: In a small bowl, combine granulated sugar with lemon zest and lemon juice. Stir to create a fragrant lemon sugar mixture that will add a tangy sweetness to the pie topping.
- Make the whipped cream topping: In a separate bowl, whip together heavy cream, powdered sugar, and vanilla extract until stiff peaks form, creating a luscious and fluffy whipped cream.
- Assemble and serve: Once the pie is chilled and set, spread or pipe the whipped cream over the top. Sprinkle generously with the lemon sugar mixture and garnish with toasted coconut flakes if desired. Serve immediately chilled for the best flavor and texture.
Notes
- For a stronger lemon flavor, add a thin layer of lemon curd beneath the whipped cream.
- You can use a store-bought graham cracker crust as a convenient shortcut.
- The pie can be made a day ahead and stored covered in the refrigerator to let flavors meld.
