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Creamy Coconut Lemon Pie

Creamy Coconut Lemon Pie
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Creamy Coconut Lemon Pie is a luscious dessert combining the bright tang of fresh lemon with smooth, velvety coconut cream. Featuring a buttery graham cracker crust, a rich yet refreshing lemon-coconut filling, and optional toasted coconut flakes, this pie is easy to make, visually stunning, and perfect for any occasion from summer gatherings to holiday feasts.

Ingredients

Scale

Pie Crust

  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted butter
  • 2 tablespoons sugar

Lemon Coconut Filling

  • 4 large egg yolks
  • ½ cup fresh lemon juice (about 2–3 lemons)
  • 1 tablespoon lemon zest
  • 1 (14 oz) can sweetened condensed milk
  • 1 cup coconut milk or full-fat coconut cream

Optional Toppings

  • ½ cup toasted coconut flakes
  • Powdered sugar, for dusting or sweetening whipped cream
  • Lightly whipped cream
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture firmly into the base and up the sides of a 9-inch pie pan. Chill in the refrigerator for 10-15 minutes to set. Then bake at 350°F (175°C) for 8-10 minutes until the crust is golden and fragrant. Let cool completely.
  2. Make the lemon coconut filling: In a saucepan over medium heat, whisk together egg yolks, fresh lemon juice, and lemon zest. Slowly add the sweetened condensed milk and coconut milk or cream, stirring constantly. Continue to cook and stir until the mixture thickens to a custard-like consistency, about 5-8 minutes. Remove from heat.
  3. Combine and chill: Pour the lemon coconut filling into the cooled pie crust. Cover the pie with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the filling to set firmly.
  4. Add finishing touches: Before serving, top the pie with lightly whipped cream, sprinkle toasted coconut flakes, and garnish with a twist of lemon zest or fresh mint leaves for extra flavor and an inviting presentation.

Notes

  • Use fresh lemons for the best citrus flavor and aroma.
  • Chill the crust before adding the filling to prevent sogginess.
  • Stir constantly while cooking the filling to avoid lumps or curdling.
  • Adjust sweetness according to the tartness of your lemons.
  • Allow the pie to chill fully to achieve a creamy and firm texture.
  • For a dairy-free version, use coconut cream and a gluten-free crust.
  • To add more texture, toast coconut flakes and sprinkle on top or fold into the filling.

Nutrition

Keywords: coconut pie, lemon pie, creamy coconut lemon pie, tropical dessert, easy pie recipe, gluten free dessert, dairy free lemon pie

Find it online: https://marybaking.com/creamy-coconut-lemon-pie/