Lime & Coconut Cream Pie
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
YIELD: 8 servings.
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
Ingredients
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Pastry for single-crust pie (9 inches)
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3 medium limes
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2 cups sweetened shredded coconut, divided
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1 can (13.66 ounces) coconut milk
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4 large eggs
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1 cup sugar
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1/4 cup all-purpose flour
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1/4 teaspoon salt
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1/2 teaspoon coconut extract, optional
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1 cup heavy whipping cream
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1 tablespoon confectioners' sugar
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Toasted sweetened shredded coconut
Directions
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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.
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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).
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3.
Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold.
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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.
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