4 Ingredient Coconut Lime Pie Recipes

LIME COCONUT PIE

Steps:

• Combine the topping and crust ingredients. Press one half of the mixture into the bottom and sides of an ungreased 10-inch glass or ceramic pie plate, building up the sides to the top of the plate to form an edge. Reserve remaining mixture for the topping. To make the lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup of the sugar in a large bowl over a pan of simmering water with the bottom not touching the water, and slowly cook, scraping the sides of the bowl and whisking occasionally, another 15 minutes, or until thickened. Cover with plastic and refrigerate. Stir the curd every 10 minutes or so to cool evenly.
• Preheat the oven to 275 degrees. In a clean bowl, beat the egg whites with the cream of tartar and the remaining 1/2 cup sugar until stiff and glossy. Gently fold half of the beaten whites into the cool lime curd to lighten. Then fold in the remaining whites and the lime zest. (This should be very gentle; it is okay for a few streaks of white to be showing.) Pour the filling into the pie shell and sprinkle on reserved topping evenly to cover. Gently press the sides in so the top 1/2 inch of the crust remains bare. Bake 45 minutes, or until the pie has risen and coconut is golden brown. The filling should be slightly cracked and firm when pressed in the center. Cool completely, cover with plastic and refrigerate 6 hours to chill thoroughly. Serve cold.

COCONUT AND LIME PIE

Steps:

• For Pastry: Sift sugar and flour into bowl and cut in chilled butter. Blend in cold water until it forms a ball and set aside to rest.
• Preheat oven to 350 degrees F. Roll out rested pastry to 1/8-inch thick, 3 inches wider than diameter of pie shell. Fit dough inside pie shell and trim edges. Place circle of waxed paper over base of pastry, cover with dried beans and bake for 40 minutes. Remove paper and beans and bake 5 more minutes. Remove from oven and cool.
• Scald milk with vanilla bean. Meanwhile, in large bowl, combine egg yolks and 1/2 of the sugar and beat well. Slowly stir in flour. Gradually add hot milk and rinse out milk pan. Return contents of bowl to clean pan and cook on medium heat about 3 minutes. Add coconut milk.
• Remove pan from heat and sieve mixture into another clean pan. Cook on low heat, adding coconut meat and lime juice. Cook another 3 minutes and let cool. Pour coconut mixture into prebaked pastry shell.
• Beat egg whites with salt and a drop of water until stiff. Whip remaining sugar into egg whites and put this meringue mixture on top of filling. Sprinkle with dried coconut and bake for 15 minutes. Chill before serving.

COCONUT-KEY LIME PIE

Steps:

• Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
• In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.