If you’re in the mood for a refreshing and flavorful dessert, look no further than this Lemon Sugar Coconut Cream Pie. This delightful dessert combines the vibrant taste of lemon with the creamy richness of coconut, all nestled within a buttery crust. Perfectly balancing sweet and tangy notes, this pie is an ideal treat for any spring or summer gathering. The aromatic lemon zest enhances the overall flavor, while the coconut cream adds a luxurious texture that melts in your mouth. Plus, it being vegetarian-friendly makes it a versatile option for any occasion. It’s the kind of dessert that promises not only to satisfy your taste buds but also to leave a lasting impression on your guests.
The pie isn’t just about taste; it’s a feast for the senses. The subtle crunch from the toasted coconut flakes on top adds an additional layer of texture, making each bite a delightful experience. The recipe is straightforward, calling for accessible ingredients and simple steps, making it a breeze to prepare even for novice bakers. Moreover, the chilling time allows you to make this pie ahead of time, making it a stress-free dessert option for busy hosts. So, whether you’re looking to impress at a dinner party or simply want to indulge in a midweek treat, this Lemon Sugar Coconut Cream Pie stands as an irresistible choice.
Why You’ll Love This Lemon Sugar Coconut Cream Pie
- Refreshing Flavor: The combination of lemon and coconut creates a delightful, palate-cleaning dessert.
- Simple Preparation: With no advanced baking skills needed, it’s perfect for all home cooks.
- Vegetarian Delight: Suitable for a vegetarian diet, it fits well into a variety of menu plans.
- Perfect for Gatherings: This pie is a crowd-pleaser, ready to earn you tons of compliments.
Preparation Phase & Tools to Use
Before you embark on making this Lemon Sugar Coconut Cream Pie, it’s crucial to get your workspace and tools ready. Start by clearing your kitchen counter to ensure you have ample space for ingredient prep and mixing. You’ll need a medium saucepan for cooking the filling and a small bowl for tempering the eggs. Make sure you have a sturdy whisk because you’ll be doing quite a bit of stirring to achieve that perfect creamy consistency. A spatula will be useful when you’re folding and mixing the ingredients. Additionally, a pre-baked 9-inch pie crust is a must, so have it ready before you start on the filling. Don’t forget a baking sheet if you plan to toast your coconut flakes beforehand, along with parchment paper to prevent sticking.
Having organized tools can significantly enhance your cooking experience. Keep your measuring cups and spoons close by to ensure precise ingredient distribution. A fine grater or zester is essential for making lemon sugar if you’re not using pre-packaged lemon sugar. Lastly, a cooling rack will come in handy once your pie is baked and needs to cool at room temperature before refrigerating.
Ingredients
- 1 pre-baked pie crust (9-inch)
- 1/2 cup granulated sugar
- 1/4 cup lemon sugar (or zest of 1 lemon mixed with 1/4 cup sugar)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- Whipped cream, for topping
- Toasted coconut flakes, for garnish
Instructions
Step 1: Prepare the Mixture
Start by combining granulated sugar, lemon sugar, cornstarch, and salt in a medium saucepan. Gradually add the milk, whisking continuously until a smooth mixture forms. Place the saucepan over medium heat.
Step 2: Cook Until Thickened
While stirring constantly, heat the mixture until it begins to thicken and bubble. Maintain an even temperature to avoid burning the mixture. This process usually takes about 6–8 minutes.
Step 3: Temper the Eggs
In a separate bowl, lightly beat the egg yolks. Slowly add a half cup of the hot milk mixture to the yolks to temper them, preventing any curdling when combining them with the rest of the mixture.
Step 4: Complete the Filling
Return the tempered egg mixture to the saucepan. Continue heating for another 2–3 minutes, while constantly stirring. Remove the saucepan from the heat and stir in butter until melted, followed by the vanilla and coconut extracts, and shredded coconut.
Step 5: Assemble and Chill
Pour this luscious filling into your pre-baked pie crust, smoothing the top with a spatula. Allow the pie to cool at room temperature before transferring it to the refrigerator. Chill for at least four hours until set.
Variations
- Protein: Add a tablespoon of gelatin for a firmer texture, especially if you want to slice and serve neatly.
- Vegetables: Try adding candied citrus peels for an extra zesty kick.
- Spices: Consider sprinkling a dash of nutmeg or ground ginger for an additional layer of flavor.
Cooking Notes
- Ensure constant stirring during cooking to avoid lumps forming in the custard.
- Use the freshest ingredients for the best flavor, particularly when it comes to lemon and coconut.
Serving Suggestions
- Serve chilled, topped with fluffy whipped cream for a classic presentation.
- Garnish with additional toasted coconut flakes for added texture and aesthetic appeal.
Tips
- Chill the mixing bowl and beaters before whipping the cream to ensure stiff peaks form.
- Make sure the pie is fully set before topping it to maintain a nice, clean presentation.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 35 minutes
Nutritional Information
- Calories: Approximate per slice will vary based on crust and toppings used
- Protein: Varies, but primarily from milk and egg yolks
- Sodium: Keep in mind any additional from toppings
FAQs
Can I use a different type of milk?
Yes, you can use almond or coconut milk, but keep in mind that this may alter the texture and flavor slightly.
What if I don’t have a pre-baked pie crust?
You can make your own crust using biscuits or crackers, pressed into a pie dish.
How long will the pie last in the fridge?
The pie can last up to four days when stored in the refrigerator, covered.
Could I add other citrus fruits?
Absolutely! Lime or orange zest would work very well with this pie.
Conclusion
This recipe for Lemon Sugar Coconut Cream Pie not only promises delightful flavors but offers a simple yet elegant dessert option, perfect for any occasion. Whether it’s a large gathering or a small family dinner, this pie is sure to be a hit. With easy-to-follow steps and room for personalization, don’t hesitate to give this recipe a try. Your family and friends will love this tangy-sweet treat. So go ahead, enjoy making it and don’t forget to share your own variations or experiences in the comments below!
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Lemon Sugar Coconut Cream Pie
- Total Time: 4 hours 35 minutes
- Yield: 8 servings 1x
Description
This delightful dessert combines the vibrant taste of lemon with the creamy richness of coconut, all nestled within a buttery crust.
Ingredients
- 1 pre-baked pie crust (9-inch)
- 1/2 cup granulated sugar
- 1/4 cup lemon sugar (or zest of 1 lemon mixed with 1/4 cup sugar)
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup sweetened shredded coconut
- Whipped cream, for topping
- Toasted coconut flakes, for garnish
Instructions
- Start by combining granulated sugar, lemon sugar, cornstarch, and salt in a medium saucepan. Gradually add the milk, whisking continuously until a smooth mixture forms. Place the saucepan over medium heat.
- While stirring constantly, heat the mixture until it begins to thicken and bubble. Maintain an even temperature to avoid burning the mixture. This process usually takes about 6–8 minutes.
- In a separate bowl, lightly beat the egg yolks. Slowly add a half cup of the hot milk mixture to the yolks to temper them, preventing any curdling when combining them with the rest of the mixture.
- Return the tempered egg mixture to the saucepan. Continue heating for another 2–3 minutes, while constantly stirring. Remove the saucepan from the heat and stir in butter until melted, followed by the vanilla and coconut extracts, and shredded coconut.
- Pour this luscious filling into your pre-baked pie crust, smoothing the top with a spatula. Allow the pie to cool at room temperature before transferring it to the refrigerator. Chill for at least four hours until set.
Notes
Ensure constant stirring during cooking to avoid lumps forming in the custard and use the freshest ingredients for the best flavor, particularly when it comes to lemon and coconut.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: Approximate per slice will vary based on crust and toppings used
- Sodium: Varies, but primarily from ingredients used
- Protein: Varies, but primarily from milk and egg yolks