Creamy Coconut-Lemon Pie
This creamy, dreamy lemon pie is packed with lots of bright zesty lemon flavor and coconut four ways. The classic graham cracker crust is enhanced with a handful of toasted coconut, the filling is rich with coconut milk and the whipped coconut cream topping is garnished with more crunchy, toasted coconut. This pie is a dinner party dream: You can make it up to two days in advance and it just gets better sitting in the fridge. Make sure to take the time to thoroughly chill the coconut cream for the whipped topping: Put the can in the fridge the night before, and hold off on spreading it on until you are ready to serve. If the cream is not cold enough, it won’t hold its shape when whipped. Save any liquid from the coconut cream for a smoothie.
- Preparation:
- Cooking:
- Total:
- Serves: 9 persons
Ingredients
- ½cup plus 1 tablespoon/48 grams unsweetened shredded coconut
- 1 ½cups/177 grams graham cracker crumbs (about 11 sheets)
- 2tablespoons granulated sugar
- ½teaspoon kosher salt (such as Diamond Crystal)
- ½cup/113 grams unsalted butter (1 stick), melted
- 3large lemons, plus 1 more for garnishing with zest
- 5large egg yolks
- 1(14-ounce) can sweetened condensed milk
- ¾cup/180 milliliters well shaken, full-fat coconut milk
- ¼teaspoon kosher salt ( such as Diamond Crystal)
- 1(13.5-ounce can) coconut cream, chilled overnight (preferably Thai Kitchen, Savoy or Taste of Thai), for topping
- 2tablespoons granulated sugar, for topping
Instructions
Step 1
Make the crust: Heat oven to 350 degrees with a rack set in the center. Sprinkle the shredded coconut on a sheet pan. Toast in oven until golden brown, 6 to 7 minutes. Remove the pan from the oven and reserve 1 tablespoon toasted coconut for garnishing. Turn the oven down to 325 degrees.Step 2
In a large bowl, combine the graham cracker crumbs, sugar, salt and the remaining 1/2 cup toasted coconut. Add the melted butter and stir to combine.Step 3
(If using a glass pie dish, lightly coat with nonstick spray.) Press the mixture very firmly and evenly into the bottom and up the sides of a metal, nonstick, 9-inch pie dish. Set the dish on a sheet pan and bake until the crust is golden and fragrant, about 8 minutes. Let cool on the pan.Step 4
While the crust is baking and cooling, make the filling: Zest 3 lemons into a large bowl. Into a separate measuring cup, juice the lemons. Add 1/2 cup of juice to the bowl, followed by the egg yolks, condensed milk, coconut milk and salt. Whisk until thoroughly combined. Pour the mixture into the prepared crust, still on the pan, and slide the pie into the oven. Bake until just set around the edges and still a bit jiggly in the center, about 15 minutes. Set the pie on a rack to cool to room temperature, then transfer to the refrigerator to cool completely, about 3 hours.Step 5
Just before serving, open the can of coconut cream and scrape off the top layer of hardened cream into a medium bowl, leaving any liquid behind. Add the sugar and, using an electric mixer or whisk, whip to soft peaks, about 7 minutes. Top the cooled pie with the coconut cream, the remaining toasted coconut and a bit of lemon zest.