Luscious Lemon Coconut Cream Pie

Yesss 🍋🥥 this one is bright, creamy, and absolutely dreamy.
Here’s a Luscious Lemon Coconut Cream Pie that tastes bakery-level but is totally doable.

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Luscious Lemon Coconut Cream Pie

Ingredients

Crust

• 1 baked 9-inch pie crust (graham cracker or regular)

Filling

• 1 cup sugar

• ¼ cup cornstarch

• ¼ tsp salt

• 1½ cups whole milk

• 1 cup coconut milk (full-fat)

• 4 egg yolks

• ½ cup fresh lemon juice

• 1 tbsp lemon zest

• 1 cup sweetened shredded coconut

• 2 tbsp butter

• 1 tsp vanilla extract

Topping

• 1½ cups heavy whipping cream

• 3 tbsp powdered sugar

• Toasted coconut, for garnish

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Instructions

1. Make the filling

   • In a saucepan, whisk sugar, cornstarch, and salt.

   • Whisk in milk, coconut milk, and egg yolks.

   • Cook over medium heat, whisking constantly, until thick and bubbly (6–8 minutes).

2. Finish

   • Remove from heat.

   • Stir in lemon juice, lemon zest, coconut, butter, and vanilla until smooth.

3. Fill

   • Pour hot filling into baked crust.

   • Smooth the top, cover with plastic wrap touching the surface.

   • Chill at least 4 hours (overnight is best).

4. Whipped cream

   • Beat heavy cream and powdered sugar to soft peaks.

   • Spread or pipe over chilled pie.

5. Garnish

   • Sprinkle with toasted coconut and a little extra lemon zest if you’re feeling fancy ✨

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Pro Tips

• Fresh lemon juice is key — bottled won’t hit the same.

• For extra coconut flavor, toast the coconut before mixing into filling.

• Want it more tart? Add an extra tablespoon of lemon zest.

If you want a no-bake version, meringue topping, or mini pie cups, just say the word 😌