Sharing a classic coconut cream pie with a slight lemony twist. This Lemon Sugar Coconut Cream Pie is made with a buttery sweet coconut crust, layered with homemade vanilla coconut pudding, and topped with a dollop of coconut flaked whipped cream. Finish with a light sprinkle of lemon sugar for a truly delicious coconut cream pie that’s just a touch more special than all the rest. This pie is a simple, easy, sweet treat that’s delicious any time of year…especially during the spring and summer days ahead…when everyone loves a flavorful chilled dessert.

This post is sponsored by Domino®.

overhead photo of Lemon Sugar Coconut Cream Pie

Happy Memorial Day everyone! As promised, we have a special post today to celebrate. Coconut Cream Pie…but with lemon sugar to make things extra sweet and delicious.

It’s hard to believe that I’ve never shared a coconut cream pie recipe here on HBH. But coconut cream pie is not a pie I grew up with. Knowing how much I love coconut…it’s shocking to me that it’s taken so long to figure out just how delicious a coconut pie can be.

Coconut pie also happens to be my brother Brendan’s all-time favorite dessert. He loves anything with coconut and has been asking me to make a coconut cream pie for years now. With summer quickly approaching, and Memorial Day ahead, I finally decided to listen to Brendan and test this pie out.

Honestly, this recipe took me a bit to perfect. I needed to make it just right. But now that I’ve got it down, I am so excited to share.

This pie will be on repeat all summer long.

overhead horizontal photo of Lemon Sugar Coconut Cream Pie shell before adding the coconut filling

First, let’s talk about the crust.

After a lot of research and back and forth on whether to do an all-butter crust or a graham cracker crust, I landed on an all butter crust with a touch of coconut. I kind of think it’s perfect.

It’s a mix of flaked coconut, flour, butter, and a touch of Domino® Golden Sugar for a touch of sweetness. Domino® Golden Sugar is the great-tasting, less-processed sugar that I always prefer to bake with. It’s made from pure cane sugar, it works cup-for-cup just like white granulated sugar. It has a beautiful golden color and a distinct hint of molasses flavor that adds even more depth to every dish.

There are two things I love about this crust.

One, it’s easy to make and requires no rolling out or chilling of the dough. Just mix, press the dough into a pie plate, and blind bake it.

Two, this crust has flavor! It’s coconutty, buttery, and made perfectly sweet.

overhead close up photo of Lemon Sugar Coconut Cream Pie

While the crust is baking, making the coconut filling…

The very best part. Honestly, this is so easy to make. All you need are egg yolks, cornstarch, coconut milk, Domino® Golden Sugar, vanilla, and plenty of flaked shredded coconut. Simple, simple, but so coconutty, creamy, and DELISH.

The filling is simmered on the stove until thickened, then poured into the baked crust. You should add the filling to the crust while the filling is warm. Once the coconut filling begins to cool, it will thicken, and be difficult to spread evenly into the crust.

At this point, chill the pie and patiently wait for everything to set up. The waiting game is the hardest part…but so worth it!

overhead photo of Lemon Sugar Coconut Cream Pie with 2 slices of pie cut and removed from pie

For the coconut flaked whipped cream topping…

I decided I wanted a little extra sweetness. So I mixed up a quick lemon sugar using Domino® Golden Sugar.

I then topped the pie with a simple mix of whipped cream, a sprinkle of the lemon sugar, and toasted coconut flakes. Twas perfect…creamy, sweet, heavy on the coconut, and hinted with vanilla and lemon.

The perfect dessert for the upcoming summer days, when you’re looking for something easy to bake, yet chilled and flavorful. Every bite is full of cool creamy coconut pudding and crunchy toasted coconut. The best a spring/summer pie can offer!

overhead photo of Lemon Sugar Coconut Cream Pie with half the pie cut into slices

Looking for other spring and summer pie recipes? Here are some favorites…

Double Strawberry Pretzel Pie

No Fuss Lemon Tart

Peaches and Cream Pretzel Pie

No Fuss Coconut Lime Tart

Lastly, if you make this lemon sugar coconut cream pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Lemon Sugar Coconut Cream Pie | halfbakedharvest.com
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4.22 from 74 votes

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

The Recipe

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
Calories 473 kcal

Ingredients

Crust

Coconut Filling

Instructions

  1. 1. 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. 

    2. 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 additional water. Press the dough into the prepared pie plate. Transfer to the oven and bake 12-14 minutes, until golden.

    3. 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.

    4. 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.

overhead horizontal photo of Lemon Sugar Coconut Cream Pie