Imagine a dessert that transports you to a sun-drenched beach with just one bite - a pie so luxurious and creamy that it'll make your taste buds dance with delight! This Creamy Lemon Coconut Custard Pie is not just a dessert; it's a culinary escape that blends the bright, zesty notes of lemon with the rich, smooth texture of coconut custard. Whether you're looking to impress dinner guests or treat yourself to a moment of pure bliss, this recipe promises to be your new favorite indulgence that's surprisingly simple to create.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 1 cup coconut milk
- 1 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1/4 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that the pie crust bakes evenly and the custard sets properly.
- Place the pre-made pie crust in a 9-inch pie dish. If the crust is frozen, allow it to thaw according to package instructions. Once in the dish, gently press it against the sides and bottom to fit snugly.
- In a medium saucepan, combine the coconut milk and heavy cream over medium heat. Stir occasionally until the mixture is warm but not boiling. This will help to infuse the flavors together.
- In a separate mixing bowl, whisk together the sugar and eggs until the mixture is smooth and pale in color. This should take about 2-3 minutes.
- Slowly pour the warm coconut milk and cream mixture into the egg and sugar mixture while continuously whisking. This process, known as tempering, helps to prevent the eggs from curdling.
- Add the lemon juice and lemon zest to the custard mixture, whisking until fully incorporated. The acidity from the lemon will balance the richness of the custard.
- Sprinkle the shredded coconut into the bottom of the prepared pie crust. This will add texture and enhance the coconut flavor in the pie.
- Carefully pour the custard mixture over the shredded coconut in the pie crust, ensuring even distribution.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. The edges should be lightly golden.
- Once baked, remove the pie from the oven and allow it to cool on a wire rack for about 15-20 minutes. This will help the custard firm up as it cools.
- After cooling, refrigerate the pie for at least 2 hours, or until fully chilled. This step is crucial for achieving the perfect texture.
- Before serving, you may garnish the pie with additional shredded coconut or lemon zest for an attractive presentation. Slice into 8 servings and enjoy your creamy lemon coconut custard pie!
Tips
- Temperature Matters: Ensure your ingredients are at room temperature before mixing to create a smooth, lump-free custard.
- Tempering Technique: When adding warm cream to eggs, pour slowly and whisk constantly to prevent scrambling.
- Crust Care: For a perfectly crisp bottom, consider pre-baking your pie crust for 10 minutes before adding the filling.
- Cooling is Crucial: Allow the pie to cool completely before refrigerating to help the custard set properly.
- Zest Freshness: Use fresh lemon zest for the most vibrant flavor - avoid the bitter white pith.
- Coconut Crunch: Toast the shredded coconut lightly before adding to the pie for an extra depth of flavor.
- Serving Suggestion: For the most impressive presentation, garnish with fresh lemon zest and toasted coconut flakes just before serving.
Nutrition Facts
Calories: 344kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
