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!! 😉
(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 deep dish
- 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 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.
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
Tried this recipe?Let us know how it was!
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 could go for a big slice of this pie right now! Lemon & coconut sounds amazing together. Thanks for sharing at the #HomeMattersParty 🙂
Thank you so much Brittany. It was my pleasure to share and check out the links. 🙂
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
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
Thank you so much Joanne! 🙂
Never thought of adding lemon to my coconut custard pie. Great idea, thanks for sharing it with us.
Sarah-Ann @ Living Intentionally Simple
This looks spectacular Kim. I would have had a hard time staying out of it!
Lemon and coconut sound like a yummy combination!
I was pleasantly surprised! It’s definitely a yummy combination Nancy. Thanks for stopping by!