Decadent Creamy Coconut-Lemon Pie
A luscious coconut-lemon pie, perfect for summer gatherings or a special occasion. This recipe features a flaky graham cracker crust and a vibrant, creamy filling.
Equipment Needed
- 9-inch Pie Dish
- Baking sheet
- Electric Mixer (optional)
- Mixing Bowls
- Whisk
Ingredients
- 56.00 gramsUnsweetened Shredded Coconut(Toast for extra flavor)
- 177.00 gramsGraham Cracker Crumbs(Use gluten-free if needed)
- 40.00 gramsGranulated Sugar(For crust and topping)
- 2.00 gramsKosher Salt(Diamond Crystal recommended)
- 113.00 gramsUnsalted Butter(Melted)
- 3.00 largeLemons(For zest and juice)
- 5.00 largeEgg Yolks(For richness)
- 397.00 gramsSweetened Condensed Milk(14-ounce can)
- 180.00 millilitersFull-Fat Coconut Milk(Well-shaken)
- 375.00 gramsCoconut Cream(Chilled overnight)
- 40.00 gramsSugar (Topping)(For whipping)
Instructions
Preheat oven to 175°C (350°F). Toast coconut on a baking sheet until golden brown (6-7 minutes).
Estimated time: 7 minutes
Reduce oven temperature to 165°C (325°F). Combine graham cracker crumbs, sugar, salt, and toasted coconut in a bowl.
Estimated time: 5 minutes
Mix in melted butter. Press firmly into a 9-inch pie dish. Bake for 8 minutes.
Estimated time: 8 minutes
Zest lemons and juice 1/2 cup. Combine lemon zest, juice, egg yolks, condensed milk, coconut milk, and salt in a bowl. Pour into the crust.
Estimated time: 10 minutes
Bake for 15 minutes, or until set around the edges. Let cool completely.
Estimated time: 15 minutes
Chill the pie for at least 3 hours.
Estimated time: 180 minutes
Whip chilled coconut cream with sugar until soft peaks form.
Estimated time: 7 minutes
Top the cooled pie with whipped coconut cream, remaining toasted coconut, and a sprinkle of lemon zest.
Estimated time: 5 minutes
Serve chilled.
Estimated time: 2 minutes
Enjoy this delicious and refreshing dessert!
Estimated time: 1 minutes