Step 1: Make the Base Mixture
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in whole milk and coconut milk until smooth. Cook over medium heat, stirring constantly, until thickened and bubbling.
Step 2: Temper the Eggs
In a separate bowl, beat the egg yolks. Add a small amount of the hot mixture to the yolks while whisking constantly. Slowly return the yolks to the saucepan, stirring continuously, and cook for 2 more minutes.
Step 3: Finish the Filling
Remove from heat and stir in lemon juice, zest, butter, and vanilla until fully combined.
Step 4: Assemble the Pie
Pour the filling into the pre-baked crust. Smooth the top and refrigerate for at least 4 hours to set.
Step 5: Toast the Coconut
Preheat oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for 5–7 minutes, stirring occasionally, until golden. Let cool completely.
Step 6: Garnish & Serve
Sprinkle toasted coconut over the chilled pie. Slice and serve—it’s literally sunshine on a plate.
Creamy, citrusy, and coconut-kissed, this Lemon Coconut Cream Pie is pure joy in every bite.
