Description
Lemon Coconut Cream Pie
Ingredients:
1 pie crust
1 cup lemon juice
1 can (14 oz) sweetened condensed milk
4 egg yolks
1/2 cup shredded coconut
Instructions:
Preheat oven to 350°F (175°C). Mix yolks, condensed milk, and lemon juice.
Stir in shredded coconut and pour into the crust.
Bake for 15-20 minutes until set.
Garnish with toasted coconut flakes and whipped cream.
Tropical vibes in every bite!
Who’s adding this to their dessert list?
#LemonCoconutPie
Step-by-Step Guide
Follow these detailed instructions for a perfect pie. First, preheat your oven to 350°F (175°C). Blind bake your pie crust for 10 minutes to prevent a soggy bottom; let it cool slightly. In a large bowl, vigorously whisk the four egg yolks until smooth and slightly pale. Gradually whisk in the entire can of sweetened condensed milk until fully combined. Slowly pour in the fresh lemon juice while whisking continuously; the mixture will thicken. Fold in the 1/2 cup of shredded coconut. Pour the filling into the pre-baked crust and smooth the top.
Bake on the center rack for 15-20 minutes. The pie is set when the edges are firm but the center still has a slight, gentle jiggle. Over-baking will cause cracking. Let the pie cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight, to fully set.
Serving Suggestions
Serve chilled. Garnish each slice with a generous dollop of freshly whipped cream and a sprinkle of toasted coconut flakes. For extra flair, add thin lemon slices, a drizzle of coconut cream, or a dusting of lemon zest. This pie pairs beautifully with a cup of strong coffee or a glass of iced tea.
How-to Summary
In short: pre-bake crust, mix yolks, milk, and lemon juice, fold in coconut, bake until just set (center jiggles), cool completely, then chill thoroughly before garnishing and serving.
Frequently Asked Questions
Can I use bottled lemon juice?
Freshly squeezed juice is highly recommended for the brightest, freshest flavor. Bottled juice can impart a bitter, artificial taste.
Can I make this pie ahead of time?
Absolutely. It’s an ideal make-ahead dessert. Bake it the day before, refrigerate overnight, and garnish just before serving.
Why did my pie crack?
Cracking is usually from over-baking. Remember, the center should still jiggle slightly when you remove it from the oven; it will firm up as it chills.
Can I use a graham cracker crust?
Yes, a graham or shortbread crust works wonderfully and adds a nice textural contrast. There’s no need to pre-bake it.
Is it safe to eat with uncooked egg yolks?
The acidity from the lemon juice effectively “cooks” the yolks in the filling, and the brief baking time further sets it, making it safe to consume.
Common Mistakes to Avoid
- Skipping the pre-bake: Not pre-baking the crust leads to a soggy bottom.
- Over-mixing after adding lemon juice: Mix just until combined to keep the filling smooth, not foamy.
- Over-baking: Bake until just set with a slight jiggle in the center.
- Serving too soon: The pie must be completely chilled to slice cleanly.
- Using sweetened coconut flakes for toasting: Use unsweetened coconut for garnishing to avoid burning.
Conclusion
This Lemon Coconut Cream Pie is a stunning dessert that masterfully balances tangy citrus with rich, tropical coconut. Its no-fuss method yields a luxuriously creamy texture and sophisticated flavor. By following the detailed steps and avoiding common pitfalls, you’ll create a show-stopping pie perfect for any occasion. It’s a guaranteed crowd-pleaser that brings a taste of the tropics straight to your table.
