Lemon Coconut Cream Pie

by

Graham Cracker Crust

  • 1 ½ cups Graham cracker crumbs

  • ⅓ cup granulated sugar

  • 6 tbsp unsalted butter, melted

Lemon Coconut Curd Layer

  • ¾ cup granulated sugar

  • 3 tbsp cornstarch

  • ¼ tsp fine salt

  • 1 cup canned full-fat coconut milk (well-shaken)

  • ½ cup heavy cream

  • 4 large egg yolks

  • ½ cup freshly squeezed lemon juice

  • 1 tbsp freshly grated lemon zest

  • 2 tbsp unsalted butter, softened

  • ½ cup sweetened shredded coconut (un-toasted)

Whipped Cream & Topping

  • 1 cup heavy whipping cream, cold

  • 3 tbsp powdered sugar

  • 1 tsp vanilla extract

  • 1 cup sweetened shredded coconut, toasted golden brown

Instructions

  1. Bake Crust: Preheat oven to 350°F (175°C). Combine Graham cracker crumbs, sugar, and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9×9-inch or 8×8-inch square baking dish lined with parchment paper. Bake for 8–10 minutes until lightly set. Transfer to a wire rack to cool completely.

  2. Cook Curd: In a medium saucepan, whisk together granulated sugar, cornstarch, and salt. Whisk in coconut milk, heavy cream, egg yolks, and fresh lemon juice until smooth. Place saucepan over medium heat and cook, whisking continuously, until the custard thickens, bubbles, and coats the back of a spoon (about 6–8 minutes).

  3. Finish & Set Filling: Remove saucepan from heat. Whisk in soft butter, lemon zest, and ½ cup un-toasted shredded coconut until fully incorporated. Pour warm lemon coconut filling over cooled crust, smoothing the surface with a spatula. Press a sheet of plastic wrap directly onto the surface of the curd. Refrigerate for at least 4 hours (or overnight) until firm.

  4. Toast Coconut: Spread 1 cup shredded coconut onto an rimmed baking sheet. Bake at 350°F (175°C) for 5–7 minutes, stirring every 2 minutes, until uniformly golden brown. Cool completely.

  5. Whip & Assemble: Beat cold heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Spread whipped cream evenly over chilled lemon layer, top generously with cooled toasted coconut, and slice into squares to serve.