Layered with fresh blackberry sauce and a tangy homemade lemon curd, this twist on coconut cream pie is a gorgeous dessert for any occasion and the trio of flavors is mind-blowing!
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Blackberry Lemon Curd Coconut Cream Pie

Layered with fresh blackberry sauce and a tangy homemade lemon curd, this twist on coconut cream pie is a gorgeous dessert for any occasion and the trio of flavors is mind-blowing!

Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Servings 8 servings

Ingredients

Pie crust dough for 1 (9-in) pie

Coconut Pudding Filling

  • 1/2 cup coconut sugar (or brown sugar)
  • 1 cup coconut milk
  • 1-1/2 cups half-and-half cream
  • 2 large egg yolks
  • 5 tablespoons cornstarch
  • 1 tablespoon butter
  • 1 cup sweetened shredded coconut
  • 1 teaspoon vanilla extract

Blackberry Filling

  • 1/2 cup fresh or frozen blackberries, thawed
  • 1 tablespoon coconut sugar (or brown sugar)

Lemon Curd

  • 2 large egg yolks
  • 1/4 cup sugar
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon zest
  • 3 tablespoons butter, softened
  • Fresh raspberries, shredded coconut, and whipped cream for serving

Instructions

Pie Crust

  1. Preheat oven to 375F. Roll out pie crust to fit a 9-in pie pan. Crimp edges and prick bottom and sides of pie crust. Place pie weights (dried beans in parchment paper, etc) in bottom of pie crust and bake at 375F 10-15 minutes or until edges begin to brown. Remove pie weights and bake an additional 5-10 minutes until golden-brown. Cool completely on a wire cooling rack.

Coconut Pudding Filling

  1. In a medium saucepan, whisk sugar, coconut milk, and half-and-half until smooth. Bring to a low simmer over medium heat. Meanwhile, in a small bowl, whisk egg yolks and cornstarch until smooth. 

  2. Temper the egg yolks by taking 1 tablespoon hot milk mixture and whisking into egg yolks, doing this a total of 4 times. Add egg yolk mixture back to remaining hot milk and whisk over medium heat until filling is bubbly and thickened. Remove from heat and stir in butter, vanilla, and coconut. Pour filling in cooled crust and press plastic wrap directly on center. Chill at least 4 hours or overnight.

Blackberry Filling

  1. In a small bowl, mash blackberries with sugar and let stand 10 minutes until raspberries release their juices. Chill until ready to use.

Lemon Curd

  1. In the bottom pot of a double-boiler, bring a few inches of water to a boil, then reduce heat to low to keep water at a simmer. Whisk egg yolks, sugar, lemon juice, and zest into the top bowl of double boiler and place on top of bottom pot of simmering water.

  2. Whisk lemon curd continuously so the egg yolks don't curdle, Continue whisking orange curd over simmering water until curd becomes smooth and thickened, about 8-10 minutes. Remove curd from heat and immediately add butter, 1 tablespoon at a time whisking well after each addition. Pour curd into a smaller bowl and press plastic wrap directly to the surface. Chill at least 2 hours.

Assemble The Pie

  1. When ready to serve, spread blackberry filling over coconut pudding filling. Top with chilled lemon curd. Garnish pie with whipped cream, additional shredded coconut, and raspberries. Slice pie and enjoy!