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    Home » Recipes » Pies

    Creamy Lemon Coconut Custard Pie

    Published: Apr 25, 2015 · by Kim Lange · This post may contain affiliate links ·

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    Creamy Lemon Coconut Custard Pie
    Creamy Lemon Coconut Custard Pie
    Lemon Coconut Custard Pie
    Creamy Lemon Coconut Custard Pie
    Creamy Lemon Coconut Custard Pie

    I'm sooooo loving this Creamy Lemon Coconut Custard Pie!  I couldn't make up my mind if I wanted to make an old-fashioned lemon custard pie or a coconut custard pie. 

    So, I combined the two ingredients 'lemon' and 'coconut' together and we now have delicious, deep dish Creamy Lemon Coconut Custard Pie!

    Speaking of coconut, check out these Best Ever Samoa Chocolate Chip Cookies and these Chocolate Coconut Layered Bars!  Super delish!  
    As far as this pie?  This is a super-easy pie to make.  The coconut milk and sweetened condensed milk makes this super creamy and delish.  And to make it even easier, I used my blender to make the filling.  If you don't have a blender, you can whisk it or use a mixer.   
    So, I ate some, like 2 & ½ pieces later, right?  I wanted to eat the whole pie, trust me, but there is that moderation factor and this pie is very rich!  So. I gave the rest to my friends at work. Everyone loved it and that always makes me happy!

    Creamy Lemon Coconut Custard Pie Flavor Options

    • If you don't like lemon, omit it. 
    • Not a coconut fan?  Omit it.  
    • If you like both, add both lemon and coconut.
    Ok, now that's settled.   Let's make some custard pie with lemon and coconut!

    Ingredients You Need for Creamy Lemon Coconut Custard Pie  

    • 9" pie crust deep dish
    • eggs
    • sugar
    • vanilla extract or vanilla bean paste
    • salt
    • Thai Coconut Milk, unsweetened
    • sweetened condensed milk
    • cornstarch
    • lemon extract or lemon juice
    • sweetened flaked coconut
    • Optional: lemon rind

    How to Make Creamy Lemon Coconut Custard Pie 

    1. Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
    2. Pre-bake thawed pie crust or your favorite home-made pastry pie crust for 8 minutes by placing beans or weights in on top of foil, placed on top of the crust to keep the crust from bubbling up.  
    3. While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch and salt and blend on high for 30 seconds to a minute.
    4. Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
    5. Bake 50-60 minutes or until the custard is firmly set.
    6. Cool on wire rack. Serve warm or cold.

    Taste the filling after adding the lemon. If the lemon flavor tastes weak, add a touch more of the lemon juice or extract. Lemon ratio: 2:1 = 2 tablespoons lemon extract =¼ cup lemon juice.

    If my momma was here in Indiana (instead of Florida), I would totally make this for my Mom for Mother's Day.  Totally!!  😉  Here's the recipe, you should make this for you mom if you get to be with her!   

    Other Custard Desserts

    • Raspberry Vanilla Custard Pudding Pie
    • Sugar Cream Pie
    • Creamy Custard Pie
    • Pumpkin Magic Custard Cake
    • Chocolate Heaven Magic Custard Cake
    • Amish Country Pumpkin Custard Pie
    • Easy Apple Bread Pudding
    • Easy Creme Brulee
    Creamy Lemon Coconut Custard Pie

    Creamy Lemon Coconut Custard Pie

    Kim Lange
    Creamy Lemon Coconut Custard Pie
    3.90 from 20 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Course Dessert
    Servings 8 Servings
    Calories

    Ingredients
      

    • 1 homemade or frozen 9" pie crust deep dish
    • 4 large eggs
    • ½ cup sugar
    • 2 teaspoons vanilla extract or ½ teaspoon vanilla bean paste
    • ¼ teaspoon salt
    • 1-13.5 oz can Thai Coconut Milk unsweetened
    • 1 can sweetened condensed milk
    • 1 tablespoon cornstarch
    • 1-½ to 2 tablespoons lemon extract or ¼ cup lemon juice
    • ¾ cup sweetened flaked coconut adjust to 1 cup if you want more coconut
    • Optional: 1 teaspoon lemon zest

    Instructions
     

    • Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
    • Pre-bake thawed pie crust or your favorite home-made pastry pie crust for 8 minutes by placing beans or weights in on top of foil, placed on top of the crust to keep the crust from bubbling up.  
    • While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch, lemon zest (optional) and salt and blend on high for 30 seconds to a minute.
    • Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
    • Bake 50-60 minutes or until the custard is firmly set.
    • Cool on wire rack. Serve warm or cold.

    Notes

    Taste the filling after adding the lemon. If the lemon flavor tastes weak, add a touch more of the lemon juice or extract.
    Lemon ratio: 2:1 = 2 tablespoons lemon extract =¼ cup lemon juice or 1 teaspoon lemon zest 
    Keyword coconut, custard, lemon, pie, spring desserts
    Tried This Recipe?Let us know how it was by commenting below!

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    About Kim Lange

    Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

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      Recipe Rating




    1. Kim Lange says

      November 16, 2020 at 9:28 am

      Custard pies do not freeze well, so I wouldn't recommend it Andi.

    2. Andi says

      November 15, 2020 at 5:12 pm

      Does this pie freeze well?

    3. ChocolaTess says

      July 07, 2016 at 7:20 pm

      Eden, it is amazing! Thanks so much for stopping by!

    4. EDEN PASSANTE says

      July 07, 2016 at 2:59 pm

      This sounds so good! Lemon and coconut are so good together and perfect for Summer!

    5. ChocolaTess says

      June 09, 2015 at 7:19 pm

      Thanks so much Del! It is very yummy, I can attest! Thanks for stopping by!

    6. Del Turner says

      June 09, 2015 at 11:44 am

      This looks, and sounds, yummy!

    7. ChocolaTess says

      May 11, 2015 at 8:03 pm

      Thank you so much Brittany. It was my pleasure to share and check out the links. 🙂

    8. Brittany says

      May 11, 2015 at 7:44 pm

      I could go for a big slice of this pie right now! Lemon & coconut sounds amazing together. Thanks for sharing at the #HomeMattersParty 🙂

    9. Lou Lou Girls says

      May 09, 2015 at 5:42 pm

      I'm loving this! I'm always so impressed by your masterpieces. Pinned and tweeted. We appreciate you taking the time to party with us. I hope to see you on Monday at 7. Happy Mother's Day! Lou Lou Girls

    10. ChocolaTess says

      May 09, 2015 at 11:52 am

      Thank you so much Joanne! 🙂

    11. joanne/wine lady cooks says

      May 08, 2015 at 2:21 pm

      Your creamy lemon coconut custard pie is so perfect for summer entertaining. Thanks so much for sharing with Foodie Friends Friday party. Will pin/share this weekend.

      We look forward to seeing you again soon with another delicious recipe.

      A FFF co-host,
      Joanne

    12. Sarah-Ann says

      May 08, 2015 at 9:08 am

      Never thought of adding lemon to my coconut custard pie. Great idea, thanks for sharing it with us.
      Sarah-Ann @ Living Intentionally Simple

    13. Teresa says

      April 28, 2015 at 11:38 pm

      This looks spectacular Kim. I would have had a hard time staying out of it!

    14. ChocolaTess says

      April 28, 2015 at 7:34 pm

      I was pleasantly surprised! It's definitely a yummy combination Nancy. Thanks for stopping by!

    15. NancyC says

      April 27, 2015 at 10:14 pm

      Lemon and coconut sound like a yummy combination!

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