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.