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Coconut Cream Pie

A classic coconut cream pie with a slight lemony twist. This Lemon Sugar Coconut Cream Pie is made with a buttery sweet coconut crust, layered with homemade vanilla coconut pudding, and topped with a dollop of coconut flaked whipped cream. Finish with a light sprinkle of lemon sugar for a truly delicious coconut cream pie that’s just a touch more special than all the rest.

Categories:

Ingredients
For the crust:

  • 1/2 cup shredded sweetened coconut

  • 3/4 cup all-purpose flour 
  • 1 tablespoon  Domino® Golden Sugar
  • 6 tablespoons cold salted butter, cubed
  • 5 tablespoons of cold water

For the filling:

  • 4 large egg yolks

  • 1/4 cup cornstarch
  • 1/2 cup Domino® Golden Sugar
  • 2 (14 ounce) cans full fat coconut milk
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons salted butter
  • 1 cup shredded sweetened coconut

Rest:

  • 1 cup cold heavy cream 

  • 1 zest of a lemon
  • 1 Tablespoon Domino® Golden Sugar
  • 2 Tablespoons toasted coconut

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Instructions
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Prep Time: 20 minutes / Cook Time: 15 mintues / Yields: 8 or 9 inch pie

To make the crust:

Step 1

In a food processor, pulse the coconut into semi-fine crumbs. 

Step 2

Add the flour, Domino® Golden Sugar, and butter. Pulse until the mix clumps together to form pea-size balls.

Step 3

Add 3 tablespoons cold water, 1 tablespoon at a time, until the dough comes together and forms a ball. If the dough feels dry, add 1-2 tablespoons additional water. 

Step 4

Press the dough into the prepared pie plate. 

Step 5

Transfer to the oven and bake 12-14 minutes, until golden.

Meanwhile, make the filling:

Step 1

In a large pot, whisk together the egg yolks and cornstarch until fully combined.

Step 2

Add 1/2 cup Domino® Golden Sugar, coconut milk, and salt.

Step 3

Set the pot over medium-high heat and bring the mixture to a boil. 

Step 4

Cook, stirring continuously until the mixture thickens and is creamy and pudding-like, about 8-10 minutes. 

Step 5

Remove from the heat. 

Step 6

Stir in the vanilla, butter, and shredded coconut. Pour into the baked crust.

Step 7

Cover and chill 3 hours or up to 4 days.

Lastly:

Step 1

Before serving, whip the heavy cream until soft peaks form. 

Step 2

Combine the lemon zest and 1 tablespoon Domino® Golden Sugar. 

Step 3

Combine the lemon zest and 1 tablespoon Domino® Golden Sugar. 

Step 4

Slice, serve and enjoy!

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Meet the Chef:

Tieghan Gerard

@halfbakedharvest

Tieghan Gerard began cooking at the age of 15, preparing dishes for her five picky brothers, one little sister, and two busy parents in Cleveland, Ohio. As she simmered and sautéed, she discovered her culinary passion and began honing her expert photography skills. Within no time, she put away the cookbooks and developed her own recipes. And in 2012 her blog, Half Baked Harvest, was born as was her millennial authority status in the foodie world.

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