Lime & Coconut Cream Pie Recipe

Lime & Coconut Cream Pie Recipe
Lime & Coconut Cream Pie Recipe photo by Taste of Home
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Lime & Coconut Cream Pie Recipe

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My custard pie features two tropical flavors I love. Plus, it’s a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. —Mandy Rivers, Lexington, South Carolina
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 3 medium limes
  • 2 cups sweetened shredded coconut, divided
  • 1 can (13.66 ounces) coconut milk
  • 4 large eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract, optional
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • Toasted sweetened shredded coconut

Directions

Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).
Bake on a lower oven rack 50-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until cold.
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Lime & Coconut Cream Pie in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

1 piece (calculated without toasted coconut): 652 calories, 44g fat (32g saturated fat), 164mg cholesterol, 347mg sodium, 61g carbohydrate (38g sugars, 2g fiber), 8g protein.

  • Pastry for single-crust pie (9 inches)
  • 3 medium limes
  • 2 cups sweetened shredded coconut, divided
  • 1 can (13.66 ounces) coconut milk
  • 4 large eggs
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon coconut extract, optional
  • 1 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • Toasted sweetened shredded coconut
  1. Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full).
  3. Bake on a lower oven rack 50-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until cold.
  4. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Lime & Coconut Cream Pie in Taste of Home Christmas Annual Annual 2014

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