Coconut Lime Pie Recipes

KEY LIME-COCONUT PIE

Steps:

• For the pie: Preheat the oven to 325 degrees F.
• Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
• Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
• Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
• For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

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.

COCONUT LIME PIE

Steps:

• Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
• In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case - this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
• When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.

CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST

Steps:

• Make crust:
• Preheat oven to 350°F. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Cover and freeze 30 minutes. (Can be prepared 1 week ahead. Keep frozen.) Bake until crust is golden, about 20 minutes. Cool completely.
• Make filling:
• Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
• Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust (filling will reach top of crust). Chill until set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe around edge of pie. Dip lime rounds into additional powdered sugar. Garnish pie with lime.

LIME & COCONUT CREAM PIE

Steps:

• 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 in 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.

COCONUT-KEY LIME PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
• Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
• Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

COCONUT LIME CUSTARD PIE

Steps:

• Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
• Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
• Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
• Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.

LIME-COCONUT BUTTERMILK PIE

Steps:

• Preheat oven to 350 degrees F.
• Whisk all ingredients together until well blended.
• Pour into pie shell and place on baking sheet.
• Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
• Remove pie from oven and let cool to room temperature.
• Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.

COCONUT-LIME-CRUMBLE BLUEBERRY PIE

Steps:

• Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
• Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
• Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
• Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
• Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.