This post is sponsored by Domino®.
Happy Memorial Day everyone! As promised, we have a special post today to celebrate. Coconut Cream Pie…but with lemon sugar to make things extra sweet and delicious. It’s hard to believe that I’ve never shared a coconut cream pie recipe here on HBH. But coconut cream pie is not a pie I grew up with. Knowing how much I love coconut…it’s shocking to me that it’s taken so long to figure out just how delicious a coconut pie can be. Coconut pie also happens to be my brother Brendan’s all-time favorite dessert. He loves anything with coconut and has been asking me to make a coconut cream pie for years now. With summer quickly approaching, and Memorial Day ahead, I finally decided to listen to Brendan and test this pie out. Honestly, this recipe took me a bit to perfect. I needed to make it just right. But now that I’ve got it down, I am so excited to share. This pie will be on repeat all summer long.
First, let’s talk about the crust.
After a lot of research and back and forth on whether to do an all-butter crust or a graham cracker crust, I landed on an all butter crust with a touch of coconut. I kind of think it’s perfect. It’s a mix of flaked coconut, flour, butter, and a touch of Domino® Golden Sugar for a touch of sweetness. Domino® Golden Sugar is the great-tasting, less-processed sugar that I always prefer to bake with. It’s made from pure cane sugar, it works cup-for-cup just like white granulated sugar. It has a beautiful golden color and a distinct hint of molasses flavor that adds even more depth to every dish. There are two things I love about this crust. One, it’s easy to make and requires no rolling out or chilling of the dough. Just mix, press the dough into a pie plate, and blind bake it. Two, this crust has flavor! It’s coconutty, buttery, and made perfectly sweet.
While the crust is baking, making the coconut filling…
The very best part. Honestly, this is so easy to make. All you need are egg yolks, cornstarch, coconut milk, Domino® Golden Sugar, vanilla, and plenty of flaked shredded coconut. Simple, simple, but so coconutty, creamy, and DELISH. The filling is simmered on the stove until thickened, then poured into the baked crust. You should add the filling to the crust while the filling is warm. Once the coconut filling begins to cool, it will thicken, and be difficult to spread evenly into the crust. At this point, chill the pie and patiently wait for everything to set up. The waiting game is the hardest part…but so worth it!
For the coconut flaked whipped cream topping…
I decided I wanted a little extra sweetness. So I mixed up a quick lemon sugar using Domino® Golden Sugar. I then topped the pie with a simple mix of whipped cream, a sprinkle of the lemon sugar, and toasted coconut flakes. Twas perfect…creamy, sweet, heavy on the coconut, and hinted with vanilla and lemon. The perfect dessert for the upcoming summer days, when you’re looking for something easy to bake, yet chilled and flavorful. Every bite is full of cool creamy coconut pudding and crunchy toasted coconut. The best a spring/summer pie can offer!
Looking for other spring and summer pie recipes? Here are some favorites… Double Strawberry Pretzel Pie No Fuss Lemon Tart Peaches and Cream Pretzel Pie No Fuss Coconut Lime Tart Lastly, if you make this lemon sugar coconut cream pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
