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!
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 vigorously 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
Tried this recipe?Let me know how it was!