Lemon Sugar Coconut Cream Pie

Lemon Sugar Coconut Cream Pie with a slight lemony twist. Every bite is full of creamy coconut pudding and crunchy toasted easy, sweet treat!

Lemon Sugar Coconut Cream Pie

Every bite is full of cool creamy coconut pudding and crunchy toasted coconut...the best a spring/summer pie can offer!

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 35 minutes
Servings: 8



  • 1/2 cup shredded sweetened coconut
  • 3/4 cup all-purpose flour
  • 1 tablespoon Domino® Golden Sugar
  • 6 tablespoons cold salted butter, cubed

Coconut Filling

  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 2 (14 ounce) cans full fat coconut milk
  • 1/2 cup, plus 1 tablespoon Domino® Golden Sugar
  • 1/4 teaspoon kosher salt
  • 2 tablespoons salted butter
  • 1 tablespoon vanilla extract
  • 1 cup shredded sweetened coconut
  • 1 cup cold heavy cream
  • Zest of 1 lemon
  • Toasted coconut, for serving


  • Preheat the oven to 375 degrees F. Grease an 8 or 9-inch tart pan with a removable bottom or use a standard pie plate.
  • To make the crust. In a food processor, pulse the coconut into semi-fine crumbs. Add the flour, Domino® Golden Sugar, and butter. Pulse until the mix clumps together to form pea-size balls. Add 3 tablespoons cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons of additional water. Press the dough into the prepared pie plate. Transfer to the oven and bake 12-14 minutes, until golden.
  • Meanwhile, make the filling. In a large pot, whisk together the egg yolks and cornstarch until fully combined. Add 1/2 cup Domino® Golden Sugar, the coconut milk, and salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously until the mixture thickens and is creamy and pudding-like, about 8-10 minutes. Remove from the heat. Stir in the vanilla, butter, and shredded coconut. Pour into the baked crust. Cover and chill 3 hours or up to 4 days.
  • Before serving, whip the heavy cream until soft peaks form. Combine the lemon zest and 1 tablespoon Domino® Golden Sugar. Dollop the cream over the pie and sprinkle with lemon sugar and toasted coconut. Slice and serve.


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Cake Magazine: Lemon Sugar Coconut Cream Pie
Lemon Sugar Coconut Cream Pie
Lemon Sugar Coconut Cream Pie with a slight lemony twist. Every bite is full of creamy coconut pudding and crunchy toasted easy, sweet treat!
Cake Magazine
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