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Lemon Coconut Custard Pie
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3.4 from 5 votes

Creamy Lemon Coconut Custard Pie

Creamy Lemon Coconut Custard Pie
Prep Time15 mins
Author: Kim Lange


  • 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


  • 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 =1/4 cup lemon juice