Print

Lemon Coconut Cream Pie

Lemon Coconut Cream Pie
Print Recipe

Lemon Coconut Cream Pie is a vibrant and refreshing dessert that combines the tangy brightness of fresh lemons with the tropical richness of coconut cream, set in a buttery, crunchy graham cracker crust. This simple yet indulgent pie offers a delightful balance of flavors and textures, perfect for any occasion and easy to customize to your preferences.

Ingredients

Scale

Pie Crust

  • 1 ½ cups crushed graham crackers or digestive biscuits
  • 5 tbsp melted butter
  • 2 tbsp sugar

Filling

  • 1 cup coconut cream (thick part from chilled canned coconut milk)
  • ¼ cup freshly squeezed lemon juice
  • Zest of 2 lemons
  • ½ to ¾ cup sugar (adjust to taste)
  • 2 tsp gelatin powder or agar-agar (for vegan version)
  • 2 egg yolks (optional, for custard-like richness)

Garnish

  • ½ cup toasted coconut flakes
  • Fresh mint leaves (optional)

Instructions

  1. Prepare the Crust: Finely crush the graham crackers or digestive biscuits and mix them with melted butter and sugar until evenly combined. Press the mixture firmly and evenly into the bottom and sides of a pie dish. Chill the crust in the refrigerator for about 15 minutes to set and ensure a crisp base.
  2. Make the Lemon Coconut Filling: In a bowl, combine the coconut cream, fresh lemon juice, lemon zest, and sugar. If using gelatin or agar-agar, gently heat the mixture and whisk in the thickener until fully dissolved. If using egg yolks, temper them by slowly adding a small amount of the warm lemon mixture to the yolks while whisking, then combine everything. Mix until smooth and well incorporated.
  3. Chill the Pie: Pour the prepared filling into the chilled crust, smoothing the top with a spatula. Refrigerate the pie for at least 4 hours, or until the filling is fully set and sliceable.
  4. Add the Finishing Touches: Once the pie filling is set, generously sprinkle toasted coconut flakes on top. Garnish with fresh mint leaves if desired before serving.

Notes

  • Always use freshly squeezed lemon juice and zest for maximum brightness and aroma.
  • Lightly toast coconut flakes before garnishing to enhance their nutty flavor.
  • Chill the pie long enough (at least 4 hours) for clean, neat slices.
  • To prevent soggy crust, chill before filling or brush with melted white chocolate as a moisture barrier.
  • Adjust sugar to balance tartness; too much sugar can overpower the lemon, too little can make the pie too sharp.

Nutrition

Keywords: lemon pie, coconut cream pie, no bake pie, tropical dessert, gluten free dessert, lemon coconut dessert

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