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! 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!
What I also love about this Creamy Lemon Coconut Custard Pie is you have 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 pie!
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
- 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 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.
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 I'm dreaming about
- 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
Creamy Lemon Coconut Custard Pie
Creamy Lemon Coconut Custard Pie
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
Lemon ratio: 2:1 = 2 tablespoons lemon extract =¼ cup lemon juice or 1 teaspoon lemon zest
Tried this recipe?Let us know how it was!
Andi says
Does this pie freeze well?
Kim Lange says
Custard pies do not freeze well, so I wouldn't recommend it Andi.
EDEN PASSANTE says
This sounds so good! Lemon and coconut are so good together and perfect for Summer!
ChocolaTess says
Eden, it is amazing! Thanks so much for stopping by!
Del Turner says
This looks, and sounds, yummy!
ChocolaTess says
Thanks so much Del! It is very yummy, I can attest! Thanks for stopping by!
Brittany says
I could go for a big slice of this pie right now! Lemon & coconut sounds amazing together. Thanks for sharing at the #HomeMattersParty 🙂
ChocolaTess says
Thank you so much Brittany. It was my pleasure to share and check out the links. 🙂
Lou Lou Girls says
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
joanne/wine lady cooks says
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
ChocolaTess says
Thank you so much Joanne! 🙂
Sarah-Ann says
Never thought of adding lemon to my coconut custard pie. Great idea, thanks for sharing it with us.
Sarah-Ann @ Living Intentionally Simple
Teresa says
This looks spectacular Kim. I would have had a hard time staying out of it!
NancyC says
Lemon and coconut sound like a yummy combination!
ChocolaTess says
I was pleasantly surprised! It's definitely a yummy combination Nancy. Thanks for stopping by!