Coconut Lemon Pie Recipe

Name: Coconut Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1 cup white sugar; 2 teaspoons vanilla extract; 1/2 cup all purpose flour; 1/4 teaspoon sea salt; 1/4 teaspoon baking powder; 1/2 cup butter; 2 cups whole milk; 1 tablespoon lemon juice; 1 teaspoon lemon zest; 1 1/4 cups shredded sweetened coconut; 1 cup raspberries

Servings: persons

4 eggs
1 cup white sugar
2 teaspoons vanilla extract
1/2 cup all purpose flour
1/4 teaspoon sea salt
1/4 teaspoon baking powder
1/2 cup butter
2 cups whole milk
1 tablespoon lemon juice
1 teaspoon lemon zest
1 1/4 cups shredded sweetened coconut
1 cup raspberries

1
Melt butter and set aside to cool.
2
Preheat oven to 325 F.
3
Beat eggs and sugar and vanilla.
4
Beat in flour, salt, baking powder and butter until smooth.
5
Slowly stir in the milk, lemon juice, lemon zest and coconut.
6
Pour the batter into a non stick pie pan and bake for 55 to 60 minutes or until top in golden brown around the edges and a toothpick inserted into the centre of the pie comes out clean.
7
Cool on a wire rack.
8
Serve warm or chilled with raspberries.

678

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 eggs, 1 cup white sugar, 2 teaspoons vanilla extract, 1/2 cup all purpose flour, and more.

Yes, Coconut Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Lemon Pie

How did you like this recipe?

Frequently Asked Questions