Lemon Coconut Cream Pie is a dessert that combines the zesty brightness of lemon with the rich, tropical sweetness of coconut, all wrapped up in a smooth and creamy filling. It’s the kind of pie that brings sunshine to your table year-round. The tartness of lemon curd cuts through the luscious coconut custard, balanced with a buttery pie crust and topped with fluffy whipped cream or toasted coconut. Whether you’re hosting a summer gathering, Easter brunch, or simply craving a refreshing and indulgent treat, this pie is guaranteed to impress. What makes this pie irresistible is its texture—a silky filling that sets beautifully, contrasted with the crunch of a flaky crust or graham cracker base. The lemon flavor adds brightness without being overpowering, while the coconut adds depth and a touch of sweetness. It’s a make-ahead dessert, which makes it ideal for entertaining. You’ll find it refreshing, satisfying, and beautifully balanced—a must-have in your dessert collection.
Storage Options
Store leftover Lemon Coconut Cream Pie in the refrigerator covered with plastic wrap or in an airtight container for up to 4 days. For best results, avoid freezing as the texture of the cream filling may change when thawed.
Summary
This Lemon Coconut Cream Pie blends smooth coconut custard with tangy lemon curd in a crisp crust, topped with whipped cream or toasted coconut for a bright and creamy dessert that’s perfect year-round.
Why You’ll Love This Recipe
It’s creamy, refreshing, and rich all at once. The balance of tart and sweet is perfect. Easy to make ahead of time. Feels indulgent but not too heavy. Ideal for warm-weather occasions or anytime a citrusy dessert is needed.
Kitchen Equipment You’ll Need
9-inch pie dish
Mixing bowls
Whisk
Medium saucepan
Rubber spatula
Measuring cups and spoons
Microwave or stovetop for lemon curd
Electric mixer (for whipped topping)
Tips for Success
Use fresh lemon juice for the best flavor. Chill the pie fully to allow the filling to set. Toast the coconut for added flavor and crunch. Don’t overcook the custard; stir constantly and remove from heat once thickened. Allow the crust to cool completely before adding the filling.
Ingredients
1 pre-baked 9-inch pie crust or graham cracker crust
1½ cups whole milk
1 cup canned coconut milk
½ cup sugar
¼ cup cornstarch
¼ tsp salt
4 large egg yolks
1 cup sweetened shredded coconut
1 tbsp unsalted butter
1 tsp vanilla extract
½ cup lemon curd (store-bought or homemade)
1 cup whipped cream or whipped topping
Toasted coconut, for garnish
Directions
In a medium saucepan, whisk together milk, coconut milk, sugar, cornstarch, and salt. Cook over medium heat until mixture begins to thicken. In a small bowl, whisk egg yolks. Slowly add some of the hot mixture into the yolks to temper, then return yolks to the saucepan. Stir constantly until thick and bubbly. Remove from heat and stir in shredded coconut, butter, and vanilla. Let the custard cool slightly. Pour into the cooled pie crust and smooth the top. Carefully spread lemon curd over the custard layer. Chill for at least 4 hours or overnight. Before serving, top with whipped cream and garnish with toasted coconut.
Additional Tips or Variations
For a tangier pie, swirl more lemon curd into the custard. Add a teaspoon of lemon zest for extra brightness. Use a gingersnap crust for added spice. Substitute coconut cream for an even richer filling. Top with meringue instead of whipped cream for a more dramatic finish.