If you could capture summer in a pie, this would be it. The Lemon Coconut Cream Pie is a luscious, dreamy dessert that marries the zesty brightness of fresh lemon with the sweet, creamy richness of coconut. Each bite is a burst of sunshine — cool, creamy, tangy, and tropical — wrapped in a tender, flaky crust that practically melts in your mouth.
Whether you’re hosting a backyard cookout, need a crowd-pleasing dessert for Easter or Mother’s Day, or just want something special to end a weeknight dinner, this pie delivers the perfect balance of flavor and texture.
Why This Pie Steals the Show
Lemon desserts are known for their refreshing tartness, and coconut brings in a creamy, slightly nutty sweetness that complements citrus like no other. What makes this pie truly special is how these two bold flavors come together so harmoniously in a smooth custard base, topped with fluffy whipped cream and a sprinkle of toasted coconut for extra texture.
Plus, it’s made with simple ingredients and can be prepped in advance — which means less stress in the kitchen and more time enjoying that first silky-sweet forkful.
Ingredients You’ll Need
For the crust (or use a pre-baked pie shell):
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1 1/4 cups all-purpose flour
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1/2 cup cold butter, cut into cubes
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2–4 tablespoons cold water
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Pinch of salt
For the filling:
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1 cup sugar
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1/4 cup cornstarch
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1/4 teaspoon salt
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1 1/2 cups whole milk
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1/2 cup canned coconut milk (for richness)
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4 large egg yolks
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1/4 cup fresh lemon juice
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1 tablespoon lemon zest
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2 tablespoons butter
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3/4 cup shredded sweetened coconut
For topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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1/2 teaspoon vanilla extract
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1/4 cup toasted coconut flakes (optional, for garnish)
How to Make Lemon Coconut Cream Pie
