Lemon Coconut Cream Pie: A Tropical Dream in Every Slice

👩‍🍳 How to Make It:

Step 1: Prepare the crust

1. Preheat your oven to 350°F (175°C).

2. Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish.

3. Bake for 8–10 minutes until golden. Cool completely.

Step 2: Make the filling

1. In a saucepan over medium heat, whisk together the milk, coconut milk, sugar, cornstarch, and salt until smooth.

2. In a small bowl, beat egg yolks. Slowly pour some of the hot mixture into the yolks to temper, then return it all to the pan.

3. Stir constantly until the mixture thickens (about 5–7 minutes).

4. Remove from heat and stir in lemon juice, lemon zest, butter, vanilla, and shredded coconut.

5. Pour filling into the cooled crust and smooth the top. Chill for at least 4 hours (or overnight).

Step 3: Whip the topping

1. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

2. Spread over the chilled pie.

3. Sprinkle with toasted coconut and lemon zest.

🌴 Tips & Variations:

• For a nuttier crust, use crushed coconut cookies or add ground almonds.

• Want an extra lemony kick? Swirl a bit of lemon curd into the top of the filling before adding the whipped cream.

• Toast coconut in a dry skillet over low heat for just a few minutes until golden—watch closely to prevent burning!

🍽️ A Slice of Paradise

Lemon Coconut Cream Pie is more than a dessert—it’s an experience. Each forkful offers a cool, creamy texture with zesty citrus and a kiss of coconut. It’s a pie that feels indulgent but never heavy, making it perfect for spring brunches, summer cookouts, or just because you deserve a treat.

So grab your ingredients and whip up this slice of tropical bliss—you’ll be amazed at how easily it comes together, and how quickly it disappears from the table.