Description
This Lemon Sugar Coconut Cream Pie combines a flaky coconut-infused crust with a rich, creamy coconut filling, brightened by fresh lemon zest and a touch of sweetness. Finished with whipped cream and toasted coconut, this tropical-inspired dessert offers a luscious balance of flavors perfect for any occasion.
Ingredients
Scale
Crust
- 1/2 cup shredded sweetened coconut
- 3/4 cup all purpose flour
- 1 tablespoon Domino® Golden Sugar
- 6 tablespoons cold salted butter, cubed
- 3-5 tablespoons cold water
Filling
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 (14 ounce) cans full fat coconut milk
- 1/2 cup Domino® Golden Sugar
- 1/4 teaspoon kosher salt
- 2 tablespoons salted butter
- 1 tablespoon vanilla extract
- 1 cup shredded sweetened coconut
Topping
- 1 cup cold heavy cream
- Zest of 1 lemon
- 1 tablespoon Domino® Golden Sugar
- Toasted coconut, for serving
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375 degrees F. Grease an 8- or 9-inch tart pan with a removable bottom or a standard pie plate.
- Make the Crust: In a food processor, pulse the shredded sweetened coconut until semi-fine crumbs form. Add the all-purpose flour, 1 tablespoon Domino® Golden Sugar, and cold cubed salted butter. Pulse until the mixture clumps into pea-sized balls. Gradually add cold water one tablespoon at a time, pulsing until the dough comes together and forms a ball. If it feels dry, add 1-2 more tablespoons of water. Press the dough evenly into the prepared pan.
- Bake the Crust: Transfer the crust to the oven and bake for 12-14 minutes or until golden brown. Remove from oven and set aside to cool.
- Prepare the Filling: In a large pot, whisk the egg yolks and cornstarch together until smooth. Add 1/2 cup Domino® Golden Sugar, the full-fat coconut milk, and kosher salt. Place the pot over medium-high heat and bring the mixture to a boil, stirring continuously to prevent lumps. Continue cooking and stirring until the mixture thickens into a creamy, pudding-like texture, about 8-10 minutes.
- Finish the Filling: Remove the pot from heat and stir in the vanilla extract, 2 tablespoons salted butter, and 1 cup shredded sweetened coconut. Pour this creamy filling into the baked crust. Cover and chill the pie for at least 3 hours, or up to 4 days, to allow it to set.
- Prepare the Topping: Before serving, whip the cold heavy cream until soft peaks form. Mix the lemon zest with 1 tablespoon Domino® Golden Sugar to create lemon sugar.
- Assemble the Pie: Dollop the whipped cream over the chilled pie. Sprinkle with the lemon sugar and toasted coconut for garnish. Slice and serve.
Notes
- Use full-fat coconut milk for a rich and creamy filling.
- Allow the pie to chill fully to ensure the filling sets properly.
- Toast the coconut lightly in a dry skillet until golden and fragrant for the perfect topping.
- Adjust the lemon sugar amount to taste if you prefer more or less tartness.
- Ensure butter and water for the crust are cold to achieve a flaky texture.
