When sunshine meets sweetness, you get the perfect dessert: Lemon Coconut Cream Pie. With its silky citrus filling, fluffy whipped topping, and tropical coconut flair, this pie is a refreshing treat that captures the essence of summer in every bite.
Whether you’re hosting a backyard gathering, celebrating a holiday, or just craving something light yet decadent, this pie is a showstopper that looks as good as it tastes.
🍋 Why Lemon and Coconut?
Lemon brings a tangy brightness that cuts through richness, while coconut adds a soft, tropical sweetness. Together, they create a flavor combination that is both vibrant and comforting—like a sunny beach vacation for your taste buds.
This pie balances creamy and zesty, rich and airy. And best of all, it’s easier to make than you think.
🥧 Ingredients You’ll Need:
For the crust (graham cracker or traditional):
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1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
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¼ cup granulated sugar
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6 tablespoons melted butter
For the filling:
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1 cup whole milk
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1 cup coconut milk (unsweetened)
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¾ cup granulated sugar
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¼ cup cornstarch
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¼ teaspoon salt
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4 large egg yolks
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½ cup shredded sweetened coconut
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¼ cup fresh lemon juice
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1 tablespoon lemon zest
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2 tablespoons unsalted butter
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1 teaspoon vanilla extract
For the topping:
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1 cup heavy whipping cream
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2 tablespoons powdered sugar
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½ teaspoon vanilla extract
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Toasted coconut flakes (for garnish)
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Extra lemon zest (optional)
👩🍳 How to Make It:
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