Description
This Coconut Lemon Custard Pie is a delightful blend of creamy coconut and zesty lemon, all encased in a buttery pie crust.
Ingredients
Scale
- 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 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)
- 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 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 for 50-60 minutes or until the custard is firmly set.
- Cool on wire rack. Serve warm or cold.
Notes
- For a richer coconut flavor, consider increasing sweetened flaked coconut to 1 cup.
- This pie can be served warm or chilled, depending on your preference.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg