Step 3: Prepare the Whipped Cream Topping
In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie, creating soft peaks or swirls for a decorative finish.
Sprinkle with toasted coconut for a final tropical touch.
Step 4: Serve and Enjoy
Slice the pie using a sharp knife dipped in hot water (wipe clean between slices for neat edges).
Serve chilled and enjoy the perfect harmony of tangy lemon, creamy custard, and coconut crunch.
Tips for the Perfect Lemon Coconut Cream Pie
Toasting coconut: Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring occasionally to prevent burning. This enhances flavor and adds crunch.
Fresh lemon juice: Always use fresh lemons for the brightest, most vibrant flavor.
Make ahead: The pie can be made a day ahead, which actually helps the flavors meld beautifully.
The Luscious Lemon Coconut Cream Pie is a stunning combination of tropical sweetness and zesty citrus. Its creamy texture paired with the crisp coconut crust creates a dessert experience that’s both refreshing and indulgent. Perfect for summer, spring, or any time you crave a sweet, citrusy treat!
If you want, I can also create a visual step-by-step guide with images showing each stage of the pie—it makes following the recipe much easier.
Do you want me to do that?
