Description
This delightful dessert combines the vibrant taste of lemon with the creamy richness of coconut, all nestled within a buttery crust.
Ingredients
Scale
- 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