Creamy Lemon Coconut Custard Pie

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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!   We included it in our 30 Mother’s Day Desserts for Mom!

Creamy Lemon Coconut Custard Pie RECIPE

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 & 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!

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!
Creamy Lemon Coconut Custard Pie RECIPE

Ingredients You Need for Creamy Lemon Coconut Custard Pie  

Creamy Lemon Coconut Custard Pie RECIPE

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.

Creamy Lemon Coconut Custard Pie RECIPE

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

Creamy Lemon Coconut Custard Pie

Creamy Lemon Coconut Custard Pie

Kim Lange
Creamy Lemon Coconut Custard Pie
3.96 from 21 votes
Prep Time 15 minutes
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 1/2 teaspoon vanilla bean paste
  • ¼ teaspoon salt
  • 1-13.5 oz can Thai Coconut Milk unsweetened
  • 1 can sweetened condensed milk
  • 1 tablespoon cornstarch
  • 1-1/2 to 2 tablespoons lemon extract or 1/4 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 =1/4 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!

20 Comments

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

  2. 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

  3. 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

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

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