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
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
- 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.
