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
Scale
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.
