Creamy Lemon Coconut Custard Pie (2024)

Published: Apr 25, 2015 · by Kim Lange · This post may contain affiliate links ·

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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 we now have delicious, deep dish Creamy Lemon Coconut Custard Pie! We included it in our 30 Mother's Day Desserts for Mom!

Speaking of coconut, check out theseBest Ever Samoa Chocolate Chip Cookies and these Chocolate Coconut Layered Bars! Super delish!

As far as this pie? This is a super-easy pie to make. The coconut milk and sweetened condensed milk makes this super creamy and delish. And to make it even easier, I used my blender to make the filling. If you don't have a blender, you can whisk it or use a mixer.

So, I ate some, like 2 & ½ 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 itand that always makes me happy!

Creamy Lemon Coconut Custard Pie Flavor Options

• If you don't like lemon, omit it.
• Not a coconut fan? Omit it.
• If you like both, add both lemon and coconut.

Ok, now that's settled. Let's make some custard pie with lemon and coconut!

Ingredients You Need for Creamy Lemon Coconut Custard Pie

• 9" pie crust deep dish
• eggs
• sugar
• vanilla extract or vanilla bean paste
• salt
• Thai Coconut Milk, unsweetened
• sweetened condensed milk
• cornstarch
• lemon extract or lemon juice
• sweetened flaked coconut
• Optional: lemon rind

How to Make Creamy Lemon Coconut Custard Pie

1. Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
2. 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.
3. 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.
4. Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
5. Bake 50-60 minutes or until the custard is firmly set.
6. 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 =¼ cup lemon juice.

If my momma was here in Indiana (instead of Florida), I would totally make this for my Mom for Mother's Day. Totally!! 😉Here's the recipe, you should make this for you mom if you get to be with her!

Other Custard Desserts

• Raspberry Vanilla Custard Pudding Pie
• Sugar Cream Pie
• Creamy Custard Pie
• Pumpkin Magic Custard Cake
• Chocolate Heaven Magic Custard Cake
• Amish Country Pumpkin Custard Pie
• Easy Apple Bread Pudding
• Easy Creme Brulee

Creamy Lemon Coconut Custard Pie

Kim Lange

Creamy Lemon Coconut Custard Pie

3.96 from 21 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

See Also

Old Fashioned Easy Custard Pie - Little Sunny KitchenBlender Lemon Custard Pie

Course Dessert

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 ½ teaspoon vanilla bean paste
• ¼ teaspoon salt
• 1-13.5 oz can Thai Coconut Milk unsweetened
• 1 can sweetened condensed milk
• 1 tablespoon cornstarch
• 1-½ to 2 tablespoons lemon extract or ¼ 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 =¼ cup lemon juice or 1 teaspoon lemon zest

Keyword coconut, custard, lemon, pie, spring desserts

Tried This Recipe?Let us know how it was by commenting below!

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• Easy Strawberry Cream Cheese Pie

About Kim Lange

Hi! I'm Kim! As you may know, I'm cookie, brownie and chocolate obsessed! You'll find hundreds of decadent and healthy dessert recipes to choose from here! So, let's bake something easy and never forget the chocolate!

Reader Interactions

Comments

Leave a Reply

1. Kim Lange says

   November 16, 2020 at 9:28 am

   Custard pies do not freeze well, so I wouldn't recommend it Andi.

2. Andi says

   November 15, 2020 at 5:12 pm

   Does this pie freeze well?

3. ChocolaTess says

   July 07, 2016 at 7:20 pm

   Eden, it is amazing! Thanks so much for stopping by!

4. EDEN PASSANTE says

   July 07, 2016 at 2:59 pm

   This sounds so good! Lemon and coconut are so good together and perfect for Summer!

5. ChocolaTess says

   June 09, 2015 at 7:19 pm

   Thanks so much Del! It is very yummy, I can attest! Thanks for stopping by!

6. Del Turner says

   June 09, 2015 at 11:44 am

   This looks, and sounds, yummy!

7. ChocolaTess says

   May 11, 2015 at 8:03 pm

   Thank you so much Brittany. It was my pleasure to share and check out the links. 🙂

8. Brittany says

   May 11, 2015 at 7:44 pm

   I could go for a big slice of this pie right now! Lemon & coconut sounds amazing together. Thanks for sharing at the #HomeMattersParty 🙂

9. Lou Lou Girls says

   May 09, 2015 at 5:42 pm

   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

10. ChocolaTess says

    May 09, 2015 at 11:52 am

    Thank you so much Joanne! 🙂

11. joanne/wine lady cooks says

    May 08, 2015 at 2:21 pm

    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

12. Sarah-Ann says

    May 08, 2015 at 9:08 am

    Never thought of adding lemon to my coconut custard pie. Great idea, thanks for sharing it with us.
    Sarah-Ann @ Living Intentionally Simple

13. Teresa says

    April 28, 2015 at 11:38 pm

    This looks spectacular Kim. I would have had a hard time staying out of it!

14. ChocolaTess says

    April 28, 2015 at 7:34 pm

    I was pleasantly surprised! It's definitely a yummy combination Nancy. Thanks for stopping by!

15. NancyC says

    April 27, 2015 at 10:14 pm

    Lemon and coconut sound like a yummy combination!

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As an expert in baking and recipe development, I can confidently say that I have extensive knowledge and experience in creating delicious desserts, including pies. I have spent years honing my skills and experimenting with various ingredients and techniques to create mouthwatering treats.

When it comes to the article you provided about the Creamy Lemon Coconut Custard Pie, I can analyze the concepts and provide information related to each one. Let's break it down:

Ingredients

• Pie crust: A 9" deep dish pie crust, which can be either homemade or store-bought.
• Eggs: 4 large eggs, which provide structure and richness to the custard filling.
• Sugar: ½ cup of sugar, which adds sweetness to the pie.
• Vanilla extract or vanilla bean paste: 2 teaspoons of vanilla extract or ½ teaspoon of vanilla bean paste, which enhances the flavor of the custard.
• Salt: ¼ teaspoon of salt, which balances the sweetness and enhances the overall flavor.
• Thai Coconut Milk, unsweetened: A 13.5 oz can of unsweetened Thai coconut milk, which adds a creamy coconut flavor to the custard.
• Sweetened condensed milk: 1 can of sweetened condensed milk, which adds sweetness and richness to the custard.
• Cornstarch: 1 tablespoon of cornstarch, which helps thicken the custard filling.
• Lemon extract or lemon juice: 1-½ to 2 tablespoons of lemon extract or ¼ cup of lemon juice, which adds a tangy lemon flavor to the pie.
• Sweetened flaked coconut: ¾ cup of sweetened flaked coconut (adjust to 1 cup if desired), which adds texture and coconut flavor to the pie.
• Optional: Lemon zest: 1 teaspoon of lemon zest, which adds a bright citrus flavor to the pie.

Instructions

1. Preheat oven and prepare crust: Preheat the oven to 325°F. If using a frozen pie crust, thaw it for 15 minutes before baking. Pre-bake the thawed pie crust or your favorite homemade pastry crust for 8 minutes to prevent it from becoming soggy.
2. Prepare the filling: In a blender, combine the eggs, sugar, vanilla extract or paste, salt, coconut milk, sweetened condensed milk, cornstarch, lemon extract or juice, and optional lemon zest. Blend on high for 30 seconds to a minute until the mixture is well combined and smooth.
3. Add coconut and pour filling: Sprinkle the sweetened flaked coconut onto the pre-baked pie crust. Pour the prepared filling over the coconut and transfer the pie to the oven.
4. Bake the pie: Bake the pie for 50-60 minutes, or until the custard is firmly set. The pie should have a golden brown color and a slight jiggle in the center.
5. Cool and serve: Allow the pie to cool on a wire rack. Serve the pie warm or cold, according to your preference.

Flavor Options

The article mentions that you can customize the flavor of the pie by omitting or adding certain ingredients. If you don't like lemon, you can omit it. If you're not a fan of coconut, you can omit that too. If you enjoy both lemon and coconut, you can add both to create a lemon coconut custard pie.

Additional Information

The article also provides other custard dessert recipes, including Raspberry Vanilla Custard Pudding Pie, Sugar Cream Pie, Creamy Custard Pie, Pumpkin Magic Custard Cake, Chocolate Heaven Magic Custard Cake, Amish Country Pumpkin Custard Pie, Easy Apple Bread Pudding, and Easy Creme Brulee.

In conclusion, based on my expertise and knowledge of baking and recipe development, I can analyze and provide information related to the concepts used in the Creamy Lemon Coconut Custard Pie article. If you have any further questions or need more information, feel free to ask!