Creamy Lemon Coconut Custard Pie
This delightful Lemon Coconut Custard Pie is the perfect blend of tangy and sweet! Made with creamy coconut milk, zesty lemon extract, and a sprinkle of sweetened coconut flakes, this pie is a tropical-inspired treat that’s easy to make. Whether served warm or chilled, it's a dessert that will impress family and friends. Perfect for any occasion or a simple indulgence, this recipe offers a rich, velvety custard with a hint of citrus and a touch of island flair.
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
Lemon ratio: 2:1 = 2 tablespoons lemon extract =1/4 cup lemon juice or 1 teaspoon lemon zest