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
Scale
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
