Preheat oven to 325°F. If using a frozen pie crust, thaw for 15 minutes before baking
Pre-bake thawed pie crust or your favorite home-made pastry pie crust for 8 minutes by placing beans or weights in on top of foil, placed on top of the crust to keep the crust from bubbling up.
While pie crust is baking for 8 minutes, using a blender, add in eggs, sugar, vanilla extract, lemon extract, coconut milk, sweetened condensed milk, cornstarch, lemon zest (optional) and salt and blend on high for 30 seconds to a minute.
Sprinkle coconut on pie crust and pour filling into pie crust and transfer pie to oven.
Bake 50-60 minutes or until the custard is firmly set.
Cool on wire rack. Serve warm or cold.
NOTES
Taste the filling after adding the lemon. If the lemon flavor tastes weak, add a touch more of the lemon juice or extract.Lemon ratio: 2:1 = 2 tablespoons lemon extract =1/4 cup lemon juice or 1 teaspoon lemon zest
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