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!
I’d like to make a formal announcement that pie Wednesday is the best idea ever. Or at least the best idea since that time when coconut cream pie decided to get friendly with blackberries and lemon curd. (!!!)
Seriously. Has there ever been a better trio of pie flavors in the whole history of coconut cream pie? I rest my case.
We don’t do pie NEARLY as often as we should around here, guys. That’s apparent seeing how ridiculously excited I am about today’s coconut cream pie.
Literally, this just feels and looks like spring in a pie. (!!!)
Can I talk you through all the ridiculous and multiple layers of this pie?? Here goes. >>>
- Pie crust. You can use storebought or make your own, I don’t care. Whatever floats your pie boat. (I’m team homemade all the way though) Pre-bake your pie crust and set it aside.
- Layer 1: Coconut pudding. It’s just a simple milk-egg yolk-sugar, etc pudding that gets bumped up with a double-whammy of coconut in the form of milk and shredded coconut. It’s swoon-worthy good, guys. This layer gets spread into the crust and plastic wrap goes straight on top. Chill that baby for awhile while you work on the next layers.
- Layer 2: Lemon curd. It’s made in literally less than 10 minutes and a game-changer. I go over the process in detail in the recipe below!
- Layer 3: A simple macerated (that means smashed with sugar) blackberry sauce. So simple yet amazing.
Once the coconut layer has chilled for about 4 hours and right before pie time, grab those last two layers and assemble! Lemon curd goes on top of the coconut, blackberries go on the tippy-top, and you should probably grab some whipped cream for the occasion too. Might as well go all the way down the pie insanity street, y’all. ??
The flavors in this pie are utterly ridiculous, friends. The tangy lemon curd is heavenly with the sweet, coconutty pudding, and the blackberry sauce just ties everything together in a perfect little pie package.
So pie Wednesday is officially our thing? I think so too.
Blackberry Lemon Curd Coconut Cream Pie
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
- 1/2 cup fresh or frozen blackberries, thawed
- 1 tablespoon coconut sugar (or brown sugar)
- 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
- 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
- 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.
- 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.
- In a small bowl, mash blackberries with sugar and let stand 10 minutes until raspberries release their juices. Chill until ready to use.
- 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.
- 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
- 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!