Lemon Coconut Cream Pie

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Lemon Coconut Cream Pie

When spring rolls around and the days start feeling just a little longer and brighter, I always find myself craving something fresh, light, and a little indulgent. This Lemon Coconut Pie checks all those boxes—and then some. It’s the kind of dessert that instantly lifts your mood with its sunny lemon flavor, sweet coconut crunch, and that impossibly smooth filling nestled into a buttery graham cracker crust. The first time I made it, I had no idea it would become such a staple in our home. But now, it’s requested at every family gathering, birthday, and backyard barbecue.

What I love most is how this pie manages to taste both nostalgic and new. It reminds me of the coconut cream pies my mom used to make, but the bright lemon twist takes it in a whole new direction. And that topping—billowy whipped cream with a sprinkle of toasted coconut—gives it just the right touch of elegance without making it fussy.

Even my husband, who usually claims he’s “not a dessert guy,” went back for seconds and then sneakily took the last slice when no one was looking! It’s one of those recipes that feels like a little gift every time I make it. And let me tell you, watching my kids lick their forks clean while they ask for just “one more bite” is the best kind of feedback I could hope for.

Questions I Often Get Asked About This Recipe

Can I use bottled lemon juice instead of fresh?
Fresh lemon juice really makes a difference in this recipe, giving the filling a vibrant, zesty flavor. Bottled juice works in a pinch, but I highly recommend squeezing your own.

Do I have to toast the coconut for the topping?
Toasting the coconut adds a lovely texture and deepens the flavor, but you can skip this step if you’re short on time. It’ll still be delicious!

Can I make this pie ahead of time?
Yes! This is a perfect make-ahead dessert. You can prepare it the day before and store it in the fridge. Just wait to add the whipped topping and toasted coconut until you’re ready to serve.

Is this pie freezer-friendly?
Absolutely. Freeze it without the whipped topping, then thaw overnight in the fridge and top fresh before serving.

What You Need to Make Lemon Coconut Pie

For the crust:

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

1 can (14 oz) sweetened condensed milk

4 large egg yolks

½ cup fresh lemon juice (about 2–3 lemons)

1 tablespoon lemon zest

½ cup sweetened shredded coconut

For the topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

½ teaspoon vanilla extract

¼ cup toasted shredded coconut

Tools you’ll need:

9-inch pie dish

Mixing bowls

Electric mixer (or sturdy whisk and elbow grease!)

Microplane or zester

Citrus juicer (optional but helpful)

How to Make Lemon Coconut Pie

Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.

Make the crust: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press firmly into the bottom and up the sides of the pie dish. Bake for 8–10 minutes. Let cool slightly.

Prepare the filling: In a bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, lemon zest, and shredded coconut until fully combined and smooth.

Bake the pie: Pour the filling into the cooled crust. Bake for 15–18 minutes, or until the center is just set. Let cool at room temperature, then chill in the refrigerator for at least 4 hours (or overnight).

Whip the topping: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble: Spread whipped cream over the chilled pie and sprinkle with toasted coconut. Slice and serve!

Tips for Making the Best Lemon Coconut Pie

Room temperature eggs blend more easily into the filling and help it set properly.

Don’t skip the chill time! The pie needs at least 4 hours in the fridge to firm up completely and slice cleanly.

Toast the coconut in a dry skillet over medium heat for 3–5 minutes, stirring often, until golden brown.

Make it extra citrusy by adding a bit of lime zest or juice alongside the lemon for a fun tropical twist.

For a lighter topping, try folding Greek yogurt into your whipped cream for a tangy finish.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This pie is sunshine in dessert form! Light, creamy, and just the right amount of sweet. A huge hit with my family!”

⭐️⭐️⭐️⭐️ “I made this for Easter and everyone loved it. The crust was perfect, and the filling was silky smooth. Next time, I might double the coconut.”

⭐️⭐️⭐️⭐️⭐️ “I’ve made this three times already—it’s become a go-to for summer gatherings. It’s so easy, but it tastes like something from a fancy bakery.”

⭐️⭐️⭐️ “Tasty but a bit too sweet for me. I’ll try cutting back on the condensed milk next time or using unsweetened coconut.”

⭐️⭐️⭐️⭐️⭐️ “Perfect balance of tart and sweet. I loved the toasted coconut on top—it really elevated the presentation.”

Printable Recipe

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