Lemony Coconut Cream Pie
Lemony Coconut Cream Pie. The perfectly refreshing summer pie with a nutty coconut and cinnamon graham cracker crust, a creamy coconut filling, and a lemony whipped cream topped with toasted coconut. This pie is filled with aspects of coconut so if you’re a coconut lover like me you guys seriously need to try this one !! Happy Friday and cheers to the first weekend of summer !!
Happy first weekend of summer guys !! It is officially summer even though I have been treating weekends like summer for a while now…today it is official. And to celebrate the true first weekend of summer, a summery dessert is necessary. Especially a summery pie. Because summer and pie just go hand in hand in my mind.
This one is super delicious especially for all you coconut lovers out there. There are so many aspects of coconut in this one which is why I LOVE this pie. The graham cracker crust is a mixture of the crackers, cinnamon, and coconut. Then you’ve got all that coconut filling. Finally topped with a lemony whipped cream and more coconut. But make it toasted coconut. SO SO good.
Well now that I am finished making this pie, I am going to head to the beach for some relaxation. Then tonight I have a fun dinner outing planned. So stay tuned for all the delicious eats I order. It’s an Izayaka themed restaurant that is actually called Izayaka. Guys, if you love sushi this place is sooo good.
Anyway I hope you all have an amazing weekend filled with lots of fun summery food, cocktails, and activities !! Cheers !!
Ingredients
For the Crust
2 cups graham cracker crumbs
1 teaspoon cinnamon
1/2 cup shredded coconut
8 tablespoons butter
For the Filling
4 egg yolks
1/4 cup corn starch
2 (14 ounce) cans coconut milk
1/2 cup sugar
1/4 teaspoon salt
2 tablespoons butter
1 tablespoon vanilla extract
1 cup shredded coconut
toasted coconut for serving
For the Whipped Cream
1 cup heavy cream
zest of 1 lemon
1 tablespoon sugar
Directions
Preheat the oven 375 degrees. In a medium bowl, combine the graham crackers, cinnamon, coconut, and butter. Press the mixture into a tart dish. Transfer the the oven and bake until crust is toasted for about 10 minutes.
Make the filling. In a medium pot, whisk the egg yolks and corn starch until combined. Add the sugar, coconut milk, and salt. Bring to a boil over medium-high heat. Whisk constantly until the mixture begins to thicken and is creamy. Remove from heat and add the butter, vanilla, and shredded coconut. Pour the mixture over the crust and refrigerate for 3 - 4 hours before serving.
When ready to serve, make the the whipped cream. In a medium bowl, beat the heavy cream with an electric mixer until stiff peaks form. Stir in the lemon zest and sugar. Dollop over the pie and top with toasted coconut.
