If you’re searching for a dessert that brilliantly balances zesty brightness with indulgent creaminess, let me introduce you to the delightful Lemon Sugar Coconut Cream Pie Recipe. This pie is an absolute showstopper—luxuriously smooth coconut cream filling meets the fresh tang of lemon sugar, all nestled in a perfectly crisp crust. Every bite feels like a tropical escape, making it my go-to treat when I want to impress friends or just spoil myself with something truly special. The interplay of textures and flavors here is nothing short of magical.
Ingredients You’ll Need
Gathering the right ingredients is surprisingly simple for this recipe, and each one plays a crucial role in creating that unforgettable taste and texture. From the luscious shredded coconut adding tropical richness to the lemon sugar that delivers a sparkling citrus touch, these components come together to make magic happen.
- Pre-baked pie crust (9-inch): A buttery, flaky base that provides the perfect foundation for the creamy filling.
- Granulated sugar (1/2 cup): Adds sweetness and helps achieve the ideal texture in the custard.
- Lemon sugar (1/4 cup): Infuses the pie with bright, fresh citrus flavor; you can easily make this by mixing lemon zest with sugar.
- Cornstarch (1/4 cup): The thickening agent that ensures the filling sets with a smooth, silky finish.
- Salt (1/4 teaspoon): A pinch to balance and enhance all the flavors beautifully.
- Whole milk (2 1/2 cups): Helps create that luscious, creamy custard base.
- Egg yolks (4 large): Provide richness and contribute to the creamy texture.
- Unsalted butter (1 tablespoon): Adds depth and a velvety mouthfeel to the filling.
- Vanilla extract (1 teaspoon): Brings warmth and rounds out the citrus and coconut notes.
- Coconut extract (1/2 teaspoon): Intensifies the tropical coconut vibe in the cream.
- Sweetened shredded coconut (1 cup): Adds chewiness and bursts of coconut flavor throughout the filling.
- Whipped cream: For luscious topping that adds lightness and a creamy finish.
- Toasted coconut flakes: Provide a crunchy, aromatic garnish that crowns the pie beautifully.
How to Make Lemon Sugar Coconut Cream Pie Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the granulated sugar, lemon sugar, cornstarch, and salt in a medium saucepan. This dry mixture forms the base of your luscious custard, with the lemon sugar introducing that essential citrus sparkle you’ll love.
Step 2: Whisk in Milk and Cook
Gradually pour in the whole milk, whisking constantly to ensure a smooth blend. Turn the heat to medium and keep stirring as the mixture thickens and begins to bubble—this smooth, creamy base is where all the magic starts taking shape.
Step 3: Temper the Egg Yolks
In a small bowl, lightly beat the egg yolks. Carefully whisk in half a cup of the hot milk mixture to slowly warm the yolks without scrambling them. This step is key for a silky custard texture.
Step 4: Combine and Cook Further
Pour the tempered egg mixture back into the saucepan and cook for another 2 to 3 minutes, stirring constantly. This gentle cooking thickens the filling further and locks in that gorgeous creaminess.
Step 5: Add Butter, Extracts, and Coconut
Remove your mixture from heat and stir in the butter, vanilla extract, coconut extract, and shredded coconut. Each addition layers in flavor and texture, creating a dreamy tropical custard that’s ready to fill the pie crust.
Step 6: Pour Filling and Chill
Pour the luscious filling into your pre-baked pie crust, smoothing the top with a spatula. Let it cool to room temperature before refrigerating for at least 4 hours so it sets perfectly.
Step 7: Add Toppings and Serve
Before serving, top your pie with fluffy whipped cream and sprinkle generously with toasted coconut flakes. This finishing touch adds lightness and texture, turning your dessert into a true showpiece.
How to Serve Lemon Sugar Coconut Cream Pie Recipe
Garnishes
A generous swirl of whipped cream and toasted coconut flakes are classic garnishes that provide fluffy sweetness and a lightly crunchy coconut punch. For extra flair, feel free to add thin lemon zest curls or a dusting of powdered sugar.
Side Dishes
This pie pairs beautifully with a simple fruit salad featuring tropical fruits like pineapple, mango, or kiwi to complement the coconut and lemon flavors. A light, crisp white wine or sparkling lemonade also elevates the experience for a refreshing balance.
Creative Ways to Present
Try serving individual portions in pretty glass jars or small dessert cups layered with extra coconut flakes and a lemon twist for a charming presentation. You can also warm mini pie slices slightly and serve with a scoop of vanilla ice cream for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Once refrigerated, this pie keeps beautifully for up to 3 days. Cover it tightly with plastic wrap or place it inside a pie container to preserve freshness and prevent the pie from absorbing any fridge odors.
Freezing
While the pie can be frozen, the texture of the custard might change slightly. If you choose to freeze it, wrap it securely in plastic wrap and foil, and thaw overnight in the refrigerator before serving to maintain flavor and texture.
Reheating
This pie is best enjoyed chilled, but if you want to take the chill off, let it sit at room temperature for 15-20 minutes. Avoid microwaving as it can break down the creamy filling and affect the texture.
FAQs
Can I use a homemade pie crust instead of pre-baked?
Absolutely! A homemade pie crust will add your personal touch and the same buttery foundation that this recipe deserves. Just be sure to prebake it until golden and crispy to avoid a soggy bottom.
What is lemon sugar, and how do I make it?
Lemon sugar is simply granulated sugar mixed with fresh lemon zest. It’s a fantastic way to add natural lemon flavor without the acidity of juice, and it brightens the pie’s filling beautifully.
Can I substitute coconut extract with fresh coconut?
While fresh coconut adds texture and flavor, coconut extract intensifies the aroma in a way that fresh alone can’t quite match. Using both, as in this recipe, creates a more rounded coconut experience.
Is it necessary to temper the eggs?
Yes, tempering the eggs by gradually mixing in hot liquid prevents them from cooking too quickly and turning into scrambled eggs, ensuring your custard is silky smooth.
Can this pie be made vegan or dairy-free?
This recipe relies on whole milk and butter for its creamy texture, but you can experiment with coconut milk and plant-based butter substitutes. Keep in mind the setting and flavor might vary slightly.
Final Thoughts
Trust me when I say that making and sharing this Lemon Sugar Coconut Cream Pie Recipe will bring joy to your kitchen and smiles around your table. It’s a wonderfully vibrant, creamy dessert that feels special without needing fancy skills or ingredients. Once you try it, you’ll find it impossible not to make it again and again whenever you crave a taste of sunshine with every bite.
Print
Lemon Sugar Coconut Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
- Yield: 8 servings (8 slices)
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A luscious Lemon Sugar Coconut Cream Pie featuring a creamy coconut-infused custard filling with bright lemon notes set in a crisp pre-baked pie crust. This delightful pie is topped with whipped cream and toasted coconut flakes for a perfect balance of textures and flavors, ideal for any occasion.
Ingredients
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
- Combine dry ingredients: In a medium saucepan, whisk together the granulated sugar, lemon sugar, cornstarch, and salt to evenly distribute all dry components.
- 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 begins to bubble, indicating it has started to set.
- Temper egg yolks: In a small bowl, lightly beat the egg yolks. Slowly whisk in about 1/2 cup of the hot milk mixture into the yolks to temper them, preventing curdling.
- Cook custard with eggs: Return the tempered egg yolk mixture to the saucepan with the remaining milk mixture. Continue to cook for 2 to 3 minutes over medium heat, stirring constantly to thicken the custard further.
- Finalize filling: Remove the saucepan from heat. Stir in the unsalted butter, vanilla extract, coconut extract, and sweetened shredded coconut until fully incorporated.
- Fill pie crust and chill: Pour the custard filling into the pre-baked pie crust and smooth the surface. Let it cool to room temperature, then refrigerate the pie for at least 4 hours or until fully set.
- Add toppings and serve: Before serving, top the pie with whipped cream and garnish with toasted coconut flakes for added flavor and texture.
Notes
- Ensure to temper the egg yolks properly to avoid scrambling when adding the hot milk mixture.
- You can substitute lemon sugar with fresh lemon zest mixed with sugar if lemon sugar is unavailable.
- To toast coconut flakes, spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-8 minutes until golden, stirring occasionally.
- For best results, chill the pie for at least 4 hours to allow the filling to set firmly.
