There’s nothing quite like the bright, sunshiny flavors of a Lemon Sugar Coconut Cream Pie. This pie combines tangy lemon, sweet coconut, and a buttery graham cracker crust all crowned with billowy whipped cream. From the first creamy bite to the zingy aftertaste, this dessert is pure bliss. It’s simple enough for a weeknight treat, yet stunning enough to sit center stage at any celebration. If you love a pie that’s both refreshing and indulgent, this one absolutely needs to be in your recipe box.
Ingredients You’ll Need
Every dreamy bite of Lemon Sugar Coconut Cream Pie starts with straightforward ingredients that deliver maximum flavor. The combination of coconut, lemon, and lush dairy is irresistible, while the crust and toppings are what make each slice sing. Here’s what you need and why.
- Graham cracker crumbs: The toasty, slightly sweet base that provides the perfect crunch under our creamy filling.
- Granulated sugar: Used twice, it sweetens both the crust and the filling, enhancing every other flavor.
- Unsalted butter (melted): Binds the crust ingredients together and adds richness—don’t skip it!
- Full-fat coconut milk: The heart of the filling for a velvety, rich coconut flavor.
- Whole milk: Balances out the coconut milk, keeping the filling smooth and creamy.
- Cornstarch: The secret to a thick, sliceable custard filling.
- Salt: Just a pinch heightens the pie’s sweet and tart notes.
- Large egg yolks: Essential for thickening and adding luxurious texture to the custard.
- Sweetened shredded coconut: Gives bites of texture and extra coconut flavor.
- Fresh lemon juice: Where the bright, perky lemon flavor comes from—fresh is best!
- Lemon zest: Adds beautiful color and a burst of natural citrus aroma.
- More unsalted butter: Mixed into the filling for sheen and depth.
- Vanilla extract: Rounds out the flavors; try coconut extract for an extra coconut kick.
- Heavy whipping cream: Whips up light and airy for a classic finishing touch.
- Powdered sugar: Sweetens the cream and helps it stay fluffy.
- Toasted coconut and lemon zest (optional): For an eye-catching and flavor-boosting garnish.
How to Make Lemon Sugar Coconut Cream Pie
Step 1: Make and Bake the Graham Cracker Crust
Preheat your oven to 350°F. In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the mixture feels like damp sand and holds together when pressed. Firmly press this mixture evenly into the bottom and sides of a 9-inch pie plate—a flat-bottomed measuring cup makes this a breeze. Bake for 8–10 minutes until the crust turns golden and smells irresistible. Set it aside to cool completely, so your filling won’t melt the crust later.
Step 2: Create the Coconut-Lemon Custard Filling
In a medium saucepan, whisk together the full-fat coconut milk, whole milk, granulated sugar, cornstarch, salt, and all four egg yolks. Place the saucepan over medium heat and stir constantly—patience here is key! After about 6–8 minutes, the mixture will thicken significantly and take on a luscious, pudding-like consistency. Don’t step away, as you want a silky-smooth custard.
Step 3: Stir in All the Good Stuff
Remove the pan from the heat. Quickly stir in the sweetened shredded coconut, fresh lemon juice, lemon zest, the rest of the butter, and vanilla extract. Your kitchen will smell incredible at this point, and you’ll see bits of coconut and lemon zest swirled throughout the creamy filling. Stir until the mixture is smooth and everything is evenly incorporated.
Step 4: Fill and Chill
Pour the warm coconut-lemon filling into your cooled graham cracker crust. Level off the top with a spatula if you want a picture-perfect look. Lay a piece of plastic wrap directly on the surface of the filling—this helps prevent a skin from forming. Refrigerate for at least 4 hours (overnight is great!) until completely set and cool.
Step 5: Whip, Top, and Garnish
Just before serving, beat the heavy whipping cream with powdered sugar on high speed until stiff peaks form. Dollop or pipe the whipped cream over the chilled Lemon Sugar Coconut Cream Pie, then scatter over some toasted coconut and a little extra lemon zest if you’d like. Each slice becomes a show-stopper!
How to Serve Lemon Sugar Coconut Cream Pie
Garnishes
A generous swirl of whipped cream is a must, but don’t stop there. Sprinkle on toasted coconut for a nutty crunch and finish with a pinch of fresh lemon zest to highlight the citrus notes. These simple garnishes add both style and flavor, making every forkful of Lemon Sugar Coconut Cream Pie feel special and festive.
Side Dishes
This pie is rich, so pair it with light sides that complement its flavors. A bowl of fresh berries, a small scoop of tangy lemon or coconut sorbet, or even a simple mint salad can brighten the plate. These side dishes keep dessert hour feeling vibrant and never too heavy.
Creative Ways to Present
For individual servings, make mini pies in ramekins or little mason jars—perfect for parties! Drizzle a little raspberry coulis on each plate for an elegant restaurant vibe. Or, serve each slice with a twist of candied lemon peel on top for a fun, zesty surprise. With Lemon Sugar Coconut Cream Pie, a little creativity turns a classic into something unforgettable.
Make Ahead and Storage
Storing Leftovers
To keep your Lemon Sugar Coconut Cream Pie fresh, cover any leftovers tightly with plastic wrap or store them in an airtight container in the fridge. The pie will stay delicious and creamy for up to 3 days—if it lasts that long!
Freezing
You can freeze the pie (without the whipped cream topping) by wrapping it tightly in plastic wrap and then foil. Thaw overnight in the refrigerator before serving, then add the freshly whipped cream and any garnishes. The crust may soften slightly, but the flavor remains fantastic.
Reheating
This dessert is always best served well-chilled, straight from the fridge. There’s no need to reheat Lemon Sugar Coconut Cream Pie; in fact, chilling is key to keeping the custard and cream stable and refreshing.
FAQs
Can I make Lemon Sugar Coconut Cream Pie ahead of time?
Absolutely! You can make the crust and the filling a day in advance, and store the chilled pie until you’re ready to add the whipped cream topping right before serving. This makes entertaining so much easier.
Can I use store-bought whipped topping instead of making it from scratch?
Yes, if you’re short on time or just love the taste, a good-quality store-bought whipped topping works fine. Homemade whipped cream brings a richer, fresher flavor, but the pie’s bright citrus and coconut notes will shine either way.
Is there a gluten-free option for the crust?
Definitely! Simply substitute gluten-free graham crackers to make the crust gluten-free. Everything else in the Lemon Sugar Coconut Cream Pie recipe is already gluten-free, so you won’t miss a beat.
What’s the best way to toast coconut for the garnish?
Spread sweetened shredded coconut on a baking sheet and bake at 325°F for about 4–6 minutes, stirring once. Watch closely, as coconut can burn quickly—it’s ready when golden and fragrant!
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice makes a big difference—the flavor is brighter and less bitter. If you absolutely must, you can use bottled, but for breathtaking results in Lemon Sugar Coconut Cream Pie, pick up a couple of fresh lemons.
Final Thoughts
If you’re craving something that’s refreshing, creamy, and just a little bit tropical, Lemon Sugar Coconut Cream Pie is calling your name. It’s easy to make, a joy to share, and guaranteed to turn any occasion into a celebration. Give it a try—you’ll fall head-over-heels for this sweet slice of sunshine!
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Lemon Sugar Coconut Cream Pie Recipe
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the tropical flavors of this delightful Lemon Sugar Coconut Cream Pie. A luscious coconut custard filling with a zesty lemon twist, all nestled in a buttery graham cracker crust.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 (13.5-ounce) can full-fat coconut milk
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/4 cup sweetened shredded coconut
- 1/4 cup fresh lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- toasted coconut and lemon zest for garnish (optional)
Instructions
- Preheat the oven: Heat oven to 350°F.
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a pie plate and bake until golden.
- Make the filling: Combine coconut milk, whole milk, sugar, cornstarch, salt, and egg yolks in a saucepan. Cook until thickened. Stir in coconut, lemon juice, zest, butter, and vanilla.
- Fill and chill: Pour filling into crust, chill for at least 4 hours.
- Prepare the topping: Whip cream and sugar until stiff peaks form. Spread over pie and garnish as desired.
Notes
- Enhance coconut flavor with coconut extract.
- Make the crust ahead; store leftovers in the fridge.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with pre-baked crust)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 28g
- Sodium: 210mg
- Fat: 29g
- Saturated Fat: 20g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg
