Zesty Lemon Sugar Coconut Cream Pie
A light and refreshing dessert that combines creamy coconut bliss with zesty lemon for a delightful treat perfect for any occasion.
Ingredients
For the crust
- 1 pre-made pie crust 1 pre-made pie crust Use store-bought to save time.
For the filling
- 1 cup 1 cup of granulated sugar
- 2 tablespoons 2 tablespoons of cornstarch
- 1/4 teaspoon 1/4 teaspoon of salt
- 1 can (13.5 oz) 1 can of coconut milk
- 1 1/2 cups 1 1/2 cups of shredded coconut Unsweetened for a refined flavor.
- 4 large 4 large egg yolks
- 1/4 cup 1/4 cup of freshly squeezed lemon juice About 2 lemons' worth.
- 1 tablespoon 1 tablespoon of lemon zest For extra flavor.
- 1 teaspoon 1 teaspoon of vanilla extract
- to taste Whipped cream for topping For a glamorous finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Place the pre-made pie crust in a pie dish and prick the bottom with a fork. Bake for about 10-15 minutes until lightly golden, then let it cool.
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually stir in the coconut milk and shredded coconut. Whisk consistently over medium heat until it begins to bubble and thicken, about 5-7 minutes.
- In a separate bowl, beat the egg yolks, then slowly drizzle in about a cup of the hot coconut mixture while whisking constantly to avoid scrambling the eggs.
- Pour the egg mixture back into the saucepan with the remaining coconut mixture. Stir in the lemon juice, zest, and vanilla extract. Cook for an additional 2-3 minutes, stirring until creamy.
- Pour the filling into the cooled pie crust, spreading it evenly. Allow it to cool to room temperature, then chill in the refrigerator for at least 4 hours.
Serving
- When ready to serve, top with whipped cream and sprinkle with additional shredded coconut if desired.
Notes
For the best results, make sure your pie crust is cool before adding the filling to prevent sogginess. Consider flavored coconut milk for an innovative touch.