Creamy Lemon Coconut Custard Pie
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I’m sooooo loving this Creamy Lemon Coconut Custard Pie recipe!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!
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.
Creamy Lemon Coconut Custard Pie Flavor Options
- If you don’t like lemon, omit it. You may love this Coconut Cream Pie!
- Not a coconut fan? Omit it.
- If you like both, add both lemon and coconut, so there you go!
Ingredients You Need for Creamy Lemon Coconut Custard Pie
- 9-inch pie crust – deep dish
- eggs
- sugar
- vanilla extract or vanilla bean paste
- salt
- Thai Coconut Milk, unsweetened
- sweetened condensed milk
- cornstarch
- lemon extract or fresh lemon juice
- sweetened flaked coconut
- Optional: lemon rind
How to Make Creamy Lemon Coconut Custard Pie
- 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 homemade 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 dish to oven.
- Bake 50-60 minutes or until the custard is firmly set.
- Cool on wire rack. Serve warm or cold with some homemade whip cream!
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 lemon coconut custard recipe, you should make this for you mom if you get to be with her!
Speaking of coconut, check out these Best Ever Samoa Chocolate Chip Cookies and these Chocolate Coconut Layered Bars! Super delish!
Enjoy & Share on Pinterest, Instagram and Facebook!
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
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
Lemon ratio: 2:1 = 2 tablespoons lemon extract =1/4 cup lemon juice or 1 teaspoon lemon zest
Custard pies do not freeze well, so I wouldn’t recommend it Andi.
Does this pie freeze well?
Eden, it is amazing! Thanks so much for stopping by!
This sounds so good! Lemon and coconut are so good together and perfect for Summer!
Thanks so much Del! It is very yummy, I can attest! Thanks for stopping by!
This looks, and sounds, yummy!
Thank you so much Brittany. It was my pleasure to share and check out the links. 🙂
I could go for a big slice of this pie right now! Lemon & coconut sounds amazing together. Thanks for sharing at the #HomeMattersParty 🙂
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
Thank you so much Joanne! 🙂
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
Never thought of adding lemon to my coconut custard pie. Great idea, thanks for sharing it with us.
Sarah-Ann @ Living Intentionally Simple
This looks spectacular Kim. I would have had a hard time staying out of it!
I was pleasantly surprised! It’s definitely a yummy combination Nancy. Thanks for stopping by!
Lemon and coconut sound like a yummy combination!