Description
This delicious dessert combines zesty lemon and creamy coconut for a refreshing treat perfect for any occasion.
Ingredients
Scale
- 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
Instructions
- In a saucepan, whisk together coconut milk, heavy cream, sugar, cornstarch, and a pinch of salt over medium heat.
- Bring the mixture to a simmer, stirring continuously until it thickens to a custard-like consistency.
- In a separate bowl, whisk together egg yolks, lemon zest, and lemon juice. Gradually add a little of the hot coconut mixture to the egg mixture to temper it, then return everything to the saucepan. Cook for an additional 2-3 minutes until well combined.
- Remove from heat and stir in vanilla extract and shredded coconut. Pour into the pre-baked pie crust, allow to cool to room temperature, then refrigerate for at least 2 hours. Serve topped with whipped cream.
Notes
This pie pairs beautifully with iced tea or refreshing lemonade. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 100mg