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 this delicious treasure was created.
The coconut milk and sweetened condensed milk makes this super creamy and delish and I even used my blender to make the filling.
Va-room, Va-room!
So, I ate some, like 2 & 1/2 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!
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If my momma was here in Indiana (instead of Florida), I would totally make this for my Mom for Mother’s Day. Totally!! ๐
(If you don’t like lemon, omit it. If you don’t like coconut, omit it. It will still be wonderful.)
Here’s the recipe, you should make this for you mom if you get to be with her!
Here’s the recipe!
Creamy Lemon Coconut Custard Pie
Creamy Lemon Coconut Custard Pie
Ingredients
- 1 homemade or frozen 9" pie crust
- 4 large eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract or 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon salt
- 1-13.5 oz can Thai Coconut Milk unsweetened
- 1 can sweetened condensed milk
- 1 tablespoon cornstarch
- 1-1/2 to 2 tablespoons lemon extract or 1/4 cup lemon juice
- 3/4 cup sweetened flaked coconut adjust to 1 cup if you want more coconut
- Pptional: 1 teaspoon lemon rind
Instructions
- Preheat oven to 325ยฐF. 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.
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 =1/4 cup lemon juice
Lemon ratio: 2:1 = 2 tablespoons lemon extract =1/4 cup lemon juice
Other Custard Pies I’m dreaming about:
Grandma’s Egg Custard Pie @ Food.com
Magic Crust Custard Pie @ AllRecipes/Robin Witte
Warm Apple-Buttermilk Custard Pie @ My Recipes
I am not sure what you mean by blind baking but then you put in brackets no baking. My understanding of blind baking is that you put beans or pie weights in and bake the shell either for the full time or only partially. What do you mean that you blind baked the crust but did not pre bake it?
You are absolutely right Maureen. UGH! I fixed it, to make sense, which it didn’t at all! Thank you for bringing it to my attention. Hope you enjoy!
This sounds so good! Lemon and coconut are so good together and perfect for Summer!
Eden, it is amazing! Thanks so much for stopping by!
This looks, and sounds, yummy!
Thanks so much Del! It is very yummy, I can attest! Thanks for stopping by!