Ingredients
Prepare to embark on a culinary adventure by gathering the following ingredients for Nana’s Sunshine Lemon Coconut Cream Pie:
– 1 9-inch pre-baked pie crust
– 1 cup sugar
– 1/2 cup cornstarch
– 1/2 teaspoon salt
– 1 cup coconut milk
– 1 cup water
– 4 egg yolks, beaten
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Coconut
Egg
sugar
milk
Milk
Chocolate
egg
CREAMY
Cream
COCONUT
– 1/2 cup fresh lemon juice
– 2 tablespoons butter
– 1 tablespoon lemon zest
– 1 cup sweetened shredded coconut
Feel free to personalize this recipe by exploring ingredient substitutions such as using almond milk instead of coconut milk or opting for a graham cracker crust for a twist on tradition.
Step-by-Step Instructions
1. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually stir in coconut milk and water until smooth.
2. Cook over medium heat, stirring constantly until the mixture thickens and comes to a boil.
3. Boil for 2 minutes, then remove from heat.
4. Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks, then return the mixture to the saucepan.
5. Bring to a gentle boil and cook for an additional 2 minutes, stirring constantly.
6. Remove from heat and stir in lemon juice, butter, and lemon zest until well combined.
7. Fold in shredded coconut and pour the filling into the pre-baked pie crust.
8. Chill the pie in the refrigerator for at least 4 hours before serving.
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Lemon
Milk
COCONUT
Egg
CREAMY
creamy
lemony
Chocolate
Sugar
CHOCOLATE
Follow these simple steps to create a masterpiece that will dazzle your taste buds and leave your guests craving more.
