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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

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 3 hours 35 minutes
Servings: 8
Calories Per Serving: 711 kcal

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

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Ingredients

Crust

Coconut Filling

US Customary - Metric

Instructions

  • 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.
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overhead horizontal photo of Lemon Sugar Coconut Cream Pie

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Comments

  1. im new to baking pies. do i need to poke any holes in crust before i bake it? and what do you normally use to grease your pie plates?
    big fan of your flavors and ideas! its nice to find things to bake and cook that are not super processed!! thankyou!!!

    Reply

    1. Hi Lauren,
      No need to poke holes in the crust and I just use butter to grease my pie dish! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  3. 5 stars
    I made this on the weekend and it was so good!!! I did end up with way more filling than could fit in my tart shell but that just means I get to have coconut pudding now that the tart is gone 😉

    Reply

  4. My neice juat introduced me to your Instagram page and I’m already obsessed w your recipes & videos. Can’t wait to get out to get one of your books.
    Great way to spend a Saturday morning – watching & reading in awe!!

    Reply

  5. I am wondering if I can use golden brown sugar. I don’t have access to domino. This looks delicious ?

    Reply

    1. Hi Dedra,
      Yes that would be okay to use! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

    1. Hi Jenny,
      That is fine to do just add 1 tablespoon of sugar. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  8. thats a deadly combination of lemon and coconut, Looking for this since many days thanks I got it here. will try this weekend

    Reply

  9. Oh my word! This will be a must do recipe since I LOVE anything with lemon or coconut in it – and the combo of the two are just pure heaven. (I even have some yummy handcream with those two ingredients from Pacha Soap Co – in case you haven’t heard of them, I highly recommend their products.) Have not heard of Domino golden sugar, so I googled it. Doesn’t appear to be available anywhere here on the west coast and SO expensive thru Amazon 🙁 I have some golden Turbinado, but that may be too coarse…? May just have to make it with regular sugar until it becomes more available and cheaper out here. Anyway, thank you for this recipe – can’t wait to try it. Will be perfect during this heatwave we are entering into right now!

    Reply

    1. Hi Marcie,
      Yes regular white sugar will do just fine! I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  10. This looks lucious. I am allergic to corn, could I substitute arrow root for the cornstarch? If so do I need to mix it in liquid before using? Thank you,

    Reply

    1. Hi Muriel,
      Yes arrowroot would work well! No need to mix in liquid, you will just mix into the eggs. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  11. Yum! This really looks and sounds incredible! This time of year, lemons are so flavorful and refreshing especially in desserts!

    Reply

  13. 5 stars
    I have always loved coconut, and coconut pie is a special treat. Looking forward to making this one.

    Reply

  15. Oh how i love coconut. My mom used to make coconut cream pies and lots of others in her restaurant. SO GOOD!!!

    HAPPY MEMORIAL DAY!!

    Reply