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    Home » Recipes » Desserts

    Easy Lemon Coconut Custard Pie

    Published: Jul 1, 2015 by Lyndsay Homme Modified: Aug 2, 2024
    This post may contain affiliate links. 4 Comments

    Jump to Recipe Print Recipe

    We all need a simple, go-to dessert recipe, and this Easy Lemon Coconut Custard Pie checks all the boxes. You only need a few minutes and some basic kitchen staples to put it together, and it's a great option to make ahead for guests. It's creamy, bright, tangy, and full of fresh lemon flavor!

    Lemon Coconut Custard Pie

    This recipe uses a frozen pie crust, which makes it extremely simple to prepare. I use this pie shell to keep this gluten-free and dairy-free but of course, traditional pie crust works for this, too.

    What I love about this pie is that you only need a few minutes to make it, and you can bake it ahead of time and then refrigerate it until you're ready. Pop it out of the fridge and top it with a generous topping of coconut whip and a lemon slice, and you've got yourself a delicious dessert. And, you can take all the credit for making it yourself (I won't tell if you don't). It's the perfect cool refreshing treat on a warm summer night.

    Jump to:
    • Ingredients
    • How to Make Lemon Coconut Custard Pie
    • What to Serve With Your Pie
    • Storing Your Pie
    • Frequently Asked Questions
    • More Easy Dessert Recipes
    • Easy Lemon Coconut Custard Pie

    Ingredients

    ingredients for lemon coconut custard pie
    • Lemon Juice - use freshly squeezed for best flavor, not from concentrate and not bottled.
    • Sugar - we're using good old-fashioned granulated sugar here. I haven't tested this with sugar substitutes like stevia or monk fruit.
    • Eggs - use large eggs. I used pasture-raised eggs, which have a darker, more orange color than eggs from corn-fed chickens. This may result in a slight color variation.
    • Unsweetened Coconut Milk - the kind in the can, not the carton beverage. Mix your coconut milk well before measuring to incorporate the liquid and fat.
    • Your favorite store-bought pie crust -since this is a shortcut recipe, we'll be using a store-bought pie crust to make this. I'm using a frozen pie crust from Wholly Wholesome which only requires thawing and no pre-baking. Check the preparation instructions for your specific pie crust before you prepare to make this, as some do require pre-baking before adding the filling.

    How to Make Lemon Coconut Custard Pie

    Making this lemon pie could not be any easier. Just mix up your ingredients, pour them into your pie crust, then bake. Let your pie cool, then pop it in the refrigerator for at least 4 hours and it's ready to enjoy.

    whisking lemon juice with sugar

    Step 1. Whisk together the lemon juice and sugar until the sugar has dissolved.

    Adding the coconut milk and eggs to the lemon juice

    Step 2. Add the coconut milk and eggs to the lemon juice and whisk until smooth.

    pouring lemon coconut pie filling into the crust

    Step 3. Very gently and slowly pour your filling into your prepared pie crust.

    baked pie ready to chill

    Step 4. Bake your pie, let it cool completely, then put it in the refrigerator.

    What to Serve With Your Pie

    This is delicious as-is, but to make it extra decadent try topping it with some of these options:

    • a scoop of your favorite dairy-free whipped cream
    • homemade coconut whip
    • a sprinkle of fresh lemon zest
    • fresh blueberries
    • sliced strawberries
    • raspberries
    • a thin slice of lemon for a pretty garnish
    chilled lemon coconut pie

    Storing Your Pie

    Leftovers can be stored covered in the refrigerator for up to 3 days. You can also bake the pie, cool, cover, and store it in the freezer for up to two months.

    Frequently Asked Questions

    Why is my lemon pie watery?

    If you experience a watery pie, this is usually from underbaking or from not letting the pie cool completely before putting it in the refrigerator. This can also occasionally happen if your crust is not pre-baked. Try mixing 1 teaspoon flour and 1 teaspoon granulated sugar then sprinkle it over the bottom of your pie before adding your filling. You can also let your cookie sheet heat up in the oven while it's preheating.

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      No Bake Coconut Lemon Energy Balls
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      Dairy Free Lemon Blueberry Cheesecake Tart
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    lemon coconut custard pie

    Easy Lemon Coconut Custard Pie

    A creamy lemon pie bursting with fresh lemon and made without dairy. It's perfect for warm summer nights, and you only need five ingredients to make it!
    3.93 from 39 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Servings 8

    Ingredients
     

    • ½ cup freshly squeezed lemon juice
    • ½ cup sugar
    • 4 large eggs
    • 1 cup unsweetened coconut milk canned, not the beverage.
    • Your favorite 9 inch pie crust dairy free, gluten free if needed

    Instructions
     

    • Prepare your pie crust according to the manufacturers directions.
    • Preheat your oven to 325°F. If you are not prebaking your crust, put a baking sheet in the oven while it preheats. Your pie will bake on this baking sheet, and preheating it will help the bottom crust cook efficiently.
    • Whisk your lemon juice and sugar in a large bowl until the sugar is dissolved.
    • Before measuring your coconut milk, mix it in the can to reincorporate the cream and liquid. Add your eggs and coconut milk to the lemon juice, and whisk it until smooth.
    • Carefully take your preheated baking sheet out of the oven and place your pie crust on it.
    • Gently pour your lemon filling into your prepared crust and bake the pie for 35-45 minutes or until cooked through and set. It should only be slightly jiggly in the center of the pie.
    • Cool your pie on a wire rack until cooled completely, then refrigerate for at least 4 hours or overnight.

    Notes

    Leftovers can be stored up to 3 days or in the freezer for two months.

    Nutrition

    Calories: 266kcalCarbohydrates: 28gProtein: 5gFat: 16gSaturated Fat: 9gTrans Fat: 1gCholesterol: 82mgSodium: 138mgPotassium: 149mgFiber: 1gSugar: 14gVitamin A: 120IUVitamin C: 7mgCalcium: 23mgIron: 2mg
    Keyword dairy free pie
    Tried this recipe?Let me know how it was!

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      Healthier Homemade Reese's Peanut Butter Eggs
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      Chocolate Coconut Date Balls
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      Dairy Free Chocolate

    Reader Interactions

    Comments

      3.93 from 39 votes (37 ratings without comment)

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      Recipe Rating




    1. Janelle says

      June 15, 2023 at 5:05 pm

      5 stars
      Very easy and tasty!

      Reply
    2. Cecelia says

      October 27, 2023 at 12:00 am

      Does this work with stevia or some other sweetner (NOT sucralose; NOT Splenda)?

      Reply
      • Lyndsay Homme says

        October 27, 2023 at 10:19 am

        I have not tested this with another sweetener. Granulated stevia or monkfruit sweetener may work, but it would be a trial and error process. Those sweeteners aren't always a 1:1 substitution and their reactions with other ingredients can produce wildly different results. Sorry I can't offer more guidance, but I'd love to hear your feedback if you give it a try!

        Reply
    3. Clare says

      November 10, 2024 at 12:15 am

      5 stars
      Delicious! And ridiculously easy to make. It makes me so happy that coconut milk works so well in custards

      Reply

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    Lyndsay Homme

    Hi, I'm Lyndsay! I'm a certified nutrition coach who loves food and studying its effects on our bodies. I started a dairy-free journey when my son was diagnosed with milk intolerance in 2009. He grew out of his intolerance when he was 7, and a few years later I grew into one.

    More about me →

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