Home 10 ingredients or less Lemon Coconut Cream Pie

Lemon Coconut Cream Pie

1 comment

This post may contain affiliate links.

So my absolute favorite pie is a coconut cream pie! I love the thick custard that envelops the sweet coconut followed by the fluffy whipped cream and sprinkling of crunchy toasted coconut.

Well, today for lemon week, my favorite pie get the addition of lemon. The tangy lemon coconut cream pie is the perfect compliment to the sweet coconut.

I upped the coconut flavor of this recipe by using store bought coconut macaroons for the crust. However, you can always swap that out for a prepared graham cracker crust instead. However, the cookies just up the coconut flavor to this pie!

Lemon Coconut Cream Pie | realmomkitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Coconut Cream Pie | realmomkitchen.com

Lemon Coconut Cream Pie


Ingredients

Units Scale
  • 1 (13 oz) pkg. Mother’s Macaroons coconut cookies
  • 1/3 cup melted butter
  • 1/4 cup coconut
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1 Tbsp lemon juice
  • 4 oz. light cream cheese, softened
  • 1 3/4 cup of milk
  • 2 (3.4 oz) pkg. instant vanilla pudding
  • zest of 2 lemons
  • 3/4 cup light sour cream

Instructions

  1. Preheat oven to 350 degrees.
  2. In a blender or food processor, crush cookies to create crumbs. Mix the melted butter with the crumbs and press into a 9 inch pie plate. Bake for 10 minutes and allow to cool.
  3. Spread coconut into the bottom of a shallow oven safe dish and bake at 350 degrees for 7 to 10 minutes, stirring occasionally until toasted. Allow to cool.
  4. In a bowl, beat whipping cream with powdered sugar and lemon juice until stiff peaks form. Set aside.
  5. In a bowl, beat cream cheese and slow beat in the milk. Then add the dry pudding mix and beat for 1 minute. Fold the sour cream into the mixture. Then fold in half of the prepared whipping cream along with the lemon zest.
  6. Spoon mixture into cooled crust. Place in fridge for 2 hours. to set. Also place remaining whipped cream in fridge until time to serve.
  7. To serve, garnish with remaining whipped cream and toasted coconut. Serve 8.
Recipe Card powered byTasty Recipes

 

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

* By using this form you agree with the storage and handling of your data by this website. Your email address will not be published.

1 comment

Medeja April 30, 2015 - 3:02 am

So creamy and so tempting!

Reply