Discover the Ultimate Creamy Lemon Coconut Pie Recipe Today
A refreshing and creamy pie with a tangy lemon flavor and a hint of coconut.
Ingredients
Scale
- 1 cupsweetened shredded coconut
- 1 cupgranulated sugar
- 1/4 cupcornstarch
- 1/4 teaspoonsalt
- 2 cupsmilk
- 3large egg yolks
- 1/4 cupfreshly squeezed lemon juice
- 1 tablespoonlemon zest
- 1 tablespoonunsalted butter
- 1pre-baked pie crust
Instructions
- Preheat oven to 350°F (175°C). Spread the shredded coconut evenly on a baking sheet and toast in the oven for 5-7 minutes or until golden brown. Set aside to cool.
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk, then cook over medium heat until the mixture begins to thicken and bubble.
- In a separate bowl, lightly beat the egg yolks. Slowly whisk 1/4 cup of the hot milk mixture into the egg yolks to temper them, then return the yolk mixture to the saucepan. Cook for an additional 2-3 minutes, stirring constantly until thickened and smooth.
- Remove from heat and stir in the lemon juice, lemon zest, and butter until well combined. Pour the filling into the prepared pie crust. Sprinkle cooled toasted coconut on top.
- Refrigerate the pie for at least 2 hours before serving to allow the filling to set.
Notes
You can customize the seasonings to taste.