👩‍🍳 How to Make It:
Step 1: Prepare the crust
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Preheat your oven to 350°F (175°C).
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Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into a 9-inch pie dish.
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Bake for 8–10 minutes until golden. Cool completely.
Step 2: Make the filling
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In a saucepan over medium heat, whisk together the milk, coconut milk, sugar, cornstarch, and salt until smooth.
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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.
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Stir constantly until the mixture thickens (about 5–7 minutes).
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Remove from heat and stir in lemon juice, lemon zest, butter, vanilla, and shredded coconut.
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Pour filling into the cooled crust and smooth the top. Chill for at least 4 hours (or overnight).
Step 3: Whip the topping
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread over the chilled pie.
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Sprinkle with toasted coconut and lemon zest.
🌴 Tips & Variations:
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For a nuttier crust, use crushed coconut cookies or add ground almonds.
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Want an extra lemony kick? Swirl a bit of lemon curd into the top of the filling before adding the whipped cream.
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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.
