I’m loving this Creamy Lemon Coconut Custard Pie! I couldn’t decide between an old-fashioned lemon custard pie or a coconut custard pie, so I combined the two — and the result is a delicious deep-dish custard pie with bright lemon and creamy coconut. It’s also one of our picks for Mother’s Day desserts.
About this pie: This is an easy, rich pie to make. The combination of coconut milk and sweetened condensed milk creates a silky, creamy custard. For convenience I blend the filling, but you can whisk by hand or use a mixer if you don’t have a blender.
I may have eaten more than I should have — it’s rich and tempting — so I shared the rest with friends. They loved it, and I think you will too.
Creamy Lemon Coconut Custard Pie – Flavor Options
- Prefer no lemon? Omit it and enjoy a coconut custard.
- Not a coconut fan? Leave the coconut out and keep the lemon custard.
- Like both? Use both lemon and coconut for a bright, tropical custard.
Ready? Let’s make a lemon coconut custard pie.
Ingredients You Need for Creamy Lemon Coconut Custard Pie
- 1 9-inch deep-dish pie crust (homemade or frozen)
- 4 large eggs
- 1/2 cup sugar
- 2 teaspoons vanilla extract (or 1/2 tsp vanilla bean paste)
- 1/4 teaspoon salt
- 1 (13.5 oz) can unsweetened Thai-style coconut milk
- 1 can sweetened condensed milk
- 1 tablespoon cornstarch
- 1½–2 tablespoons lemon extract or 1/4 cup fresh lemon juice
- 3/4 cup sweetened flaked coconut (increase to 1 cup for more coconut)
- Optional: 1 teaspoon lemon zest
How to Make Creamy Lemon Coconut Custard Pie
- Preheat the oven to 325°F (165°C). If using a frozen crust, thaw for 15 minutes before baking.
- Par-bake the crust for 8 minutes. To prevent bubbling, line the crust with foil and weigh it down with pie weights or dried beans.
- While the crust bakes, combine the filling in a blender: eggs, sugar, vanilla, lemon extract or juice, coconut milk, sweetened condensed milk, cornstarch, salt, and lemon zest if using. Blend on high for 30–60 seconds until smooth.
- Sprinkle the bottom of the pre-baked crust with the flaked coconut, then pour the blended filling over the coconut. Smooth the top gently.
- Bake for 50–60 minutes, or until the custard is set and the center no longer jiggles.
- Cool the pie on a wire rack. Serve warm or chilled — top with homemade whipped cream if desired.
Taste the filling after adding lemon. If the lemon flavor is mild, add a bit more lemon juice or extract. A helpful ratio: 2 tablespoons lemon extract is approximately equal to 1/4 cup lemon juice.
If you’re making this for Mother’s Day or another special occasion, it’s a lovely treat — tangy, creamy, and just a bit tropical.
Other custard desserts to consider:
- Raspberry Vanilla Custard Pudding Pie
- Sugar Cream Pie
- Creamy Custard Pie
- Pumpkin Magic Custard Cake
- Chocolate Heaven Magic Custard Cake
- Amish Country Pumpkin Custard Pie
- Easy Apple Bread Pudding
- Easy Crème Brûlée
Recipe Summary
This Lemon Coconut Custard Pie blends tangy lemon with creamy coconut for a smooth, velvety filling. It’s simple to prepare, bakes in a single pie dish, and can be served warm or chilled. Makes about 8 servings.
Prep time: 15 mins • Cook time: ~1 hr • Servings: 8
Notes
Taste the filling after adding lemon. If the lemon flavor is weak, increase the juice or extract slightly. Suggested ratio: 2 tablespoons lemon extract ≈ 1/4 cup lemon juice. Optional lemon zest adds fresh brightness.
