Desserts

Lemon Sugar Coconut Cream Pie

Lemon Sugar Coconut Cream Pie is the perfect blend of zesty lemon, creamy coconut, and sweet sugar, all nestled in a crisp pie crust. This delightful dessert offers a refreshing taste that can brighten up any occasion. Whether you’re hosting a summer picnic, celebrating a special birthday, or just looking to satisfy your sweet tooth, this pie is sure to impress. With its luscious filling and fluffy whipped cream topping, it’s not just a treat for the palate but also a feast for the eyes.

Recipe Information

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes (plus cooling time)
Servings: 8
Difficulty Level: Easy

Nutrition Information

Calories per serving: 320
Protein: 3g
Carbohydrates: 40g
Fat: 16g
Fiber: 2g
Sugar: 22g
Sodium: 150mg

Why Make This Lemon Sugar Coconut Cream Pie

This Lemon Sugar Coconut Cream Pie stands out for several reasons. First, the refreshing lemon flavor contrasts beautifully with the rich coconut cream, creating a harmonious balance in taste. The creamy texture is simply irresistible, making every bite a delight. Additionally, this pie is surprisingly simple to make, requiring minimal ingredients and effort. It’s a dessert that wows guests while allowing you to enjoy more quality time with them instead of being stuck in the kitchen.

How to Make Lemon Sugar Coconut Cream Pie

Ingredients:

1 pre-baked pie crust
1 cup coconut milk
1 cup heavy cream
1 cup sugar
1 cup shredded coconut
3 tablespoons cornstarch
3 large egg yolks
Zest of 1 lemon
1/2 cup lemon juice
1 teaspoon vanilla extract
Pinch of salt
Whipped cream for topping

Directions:

Step 1: Preparation

In a saucepan, whisk together 1 cup of coconut milk, 1 cup of heavy cream, 1 cup of sugar, 3 tablespoons of cornstarch, and a pinch of salt over medium heat.

Step 2: Mixing

Bring the mixture to a simmer, stirring continuously until it thickens to a custard-like consistency.

Step 3: Cooking

In a separate bowl, whisk together 3 large egg yolks, the zest of 1 lemon, and 1/2 cup of lemon juice. Gradually add a little of the hot coconut mixture to the egg mixture to temper it, then slowly return everything to the saucepan. Cook for an additional 2-3 minutes, stirring well until thoroughly combined.

Step 4: Finishing

Remove from heat and stir in 1 teaspoon of vanilla extract and 1 cup of shredded coconut. Pour the creamy filling into the pre-baked pie crust, allow to cool to room temperature, then refrigerate for at least 2 hours. Serve topped with whipped cream.

How to Serve Lemon Sugar Coconut Cream Pie

Lemon Sugar Coconut Cream Pie is best served chilled. Garnish each slice with a generous dollop of whipped cream and sprinkle with additional shredded coconut or lemon zest for a pop of color and flavor. This pie pairs beautifully with a glass of iced tea or a refreshing lemonade, making it a perfect summer dessert.

How to Store Lemon Sugar Coconut Cream Pie

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing, as the cream filling may lose its texture upon thawing. To keep the pie looking fresh, it’s best to add the whipped cream just before serving.

Expert Tips for Perfect Lemon Sugar Coconut Cream Pie

Use high-quality coconut milk for a richer flavor.
Be patient while simmering the mixture; stirring continuously ensures it thickens smoothly without lumps.
Make sure to cool the filling completely before refrigerating; this helps it set properly.
If you’re short on time, store-bought whipped cream can work just as well.
Experiment with different toppings – try fresh berries or a hint of toasted coconut for a twist!

Delicious Variations

For a tropical twist, add a few pineapple chunks to the filling.
Substitute lime juice and zest for a zesty Lime Coconut Cream Pie.
Enhance the flavor profile by incorporating a splash of rum for an adult version.
For a chocolate lover’s delight, swirl in some melted dark chocolate into the filling before filling the pie crust.

Frequently Asked Questions

Can I use a different type of crust?
Yes! You can use graham cracker crust or even a gluten-free crust if desired.
What if I don’t like coconut?
You can reduce the amount of shredded coconut used or even omit it altogether for a smooth lemon cream pie.
Can I make this pie in advance?
Absolutely! This pie can be made a day ahead. Just ensure it’s covered well in the refrigerator.
How can I make the filling thicker?
If you want a thicker filling, add an extra tablespoon of cornstarch mixed with a bit of water before cooking.
Is this recipe suitable for a vegan diet?
You can substitute the heavy cream with coconut whipped cream and replace the egg yolks with a vegan egg substitute like flaxseed meal mixed with water.

Conclusion

This Lemon Sugar Coconut Cream Pie is not only a treat for your taste buds, but it also embodies the spirit of sunny days and warm gatherings. It’s a simple dessert that delivers big on flavor, making it an ideal choice for any occasion. Try whipping up this delightful pie, and watch your friends and family swoon over its creamy goodness. Enjoy every refreshing bite!