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!
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.
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Ingredients
- 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.
Step 1. Whisk together the lemon juice and sugar until the sugar has dissolved.
Step 2. Add the coconut milk and eggs to the lemon juice and whisk until smooth.
Step 3. Very gently and slowly pour your filling into your prepared pie crust.
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
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
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.
More Easy Dessert Recipes
Easy Lemon Coconut Custard Pie
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.
Janelle says
Very easy and tasty!
Cecelia says
Does this work with stevia or some other sweetner (NOT sucralose; NOT Splenda)?
Lyndsay Homme says
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!
Clare says
Delicious! And ridiculously easy to make. It makes me so happy that coconut milk works so well in custards