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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.

Prep Time
20 minutes
Cook Time
15 minutes

Domino® Golden Sugar

Domino® Golden Sugar, the less-processed sugar you can use more freely in all your favorite foods. Made from pure cane sugar, it works cup-for-cup just like white sugar, but has a beautiful golden color and a distinct hint of molasses flavor.

Domino® Golden Sugar

Servings

For the crust:

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

For the filling:

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

Rest:

  • 1 cup cold heavy cream  1 cup cold heavy cream 
  • 1 zest of a lemon 1 zest of a lemon
  • Domino® Golden Sugar 1 Tablespoon 1 Tablespoon Domino® Golden Sugar
  • 2 Tablespoons toasted coconut 2 Tablespoons toasted coconut

Instructions

First:

Step 1

Preheat the oven to 375 degrees F. 

Step 2

Grease an 8 or 9 inch tart pan with a removable bottom or use a standard pie plate. 

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, the 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

Dollop the cream over the pie and sprinkle with lemon sugar and toasted coconut. 

Step 4

Slice, serve and enjoy!