Best Lime Coconut Cream Pie Recipes

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 CREAM PIE WITH SALTED LIME CARAMEL

Steps:

• For the pie crust: Pulse the flour, confectioners' sugar and salt in a food processor. Add the butter and pulse until a coarse meal forms. Drizzle in the yolk and pulse until the mixture reaches a cornmeal-like consistency. Remove from the processor and gently divide the dough among six 6-inch pie tins. Gently press the dough into the tins and up against the edges. Poke the bottom of the crusts a few times with a fork. Butter 6 squares of aluminum foil (large enough to cover the pie crusts) and press one, butter-side down, into each crust. Freeze until hard, 20 to 30 minutes.
• Preheat the oven to 425 degrees F.
• Spread the coconut on a baking sheet and toast in the oven, tossing once, until toasted, about 3 1/2 minutes.
• Bake the pie crusts in the oven until the edges are golden, about 15 minutes. Allow to cool and then carefully remove and discard the foil. Set the pie crusts aside until ready to fill.
• For the coconut pastry cream: Bring the coconut milk and cream of coconut to a simmer in a medium saucepan.
• Add the sugar and cornstarch to the bowl of a stand mixer with a whisk attachment. Whisk until combined, then add the egg and yolks and whisk on high speed until the mixture reaches a pale yellow color and it drops down like ribbons when you lift the whisk.
• Add a couple of ladlefuls of the hot coconut milk mixture to the egg mixture and whisk to temper the eggs, then pour all of the egg mixture into the coconut milk saucepan and return to medium heat. Whisk vigorously and constantly until the custard starts to boil and thicken.
• Place a bowl over an ice bath and strain the pastry cream into the bowl to remove any lumps. Place a layer of plastic wrap on the surface of the pastry cream to prevent a skin from forming. Refrigerate over the ice bath until cool and firm, 15 to 20 minutes.
• Whip the heavy cream in a medium bowl until it reaches stiff peaks, refrigerate until ready to use.
• For the salted lime caramel: Add the sugar to a medium saucepan. Pour 1/4 cup of water and squeeze the lime juice over the sugar, swirling the pan to fully moisten. Cook over medium-heat until bubbling and deep amber in color, 15 to 20 minutes. Turn off the heat, carefully whisk in the cream. Whisk in the butter piece by piece. Finish with a sprinkling of fleur de sel.
• For the candied key lime slices: Preheat the oven to 250 degrees F. Line a baking sheet with a silicone mat. Make a simple syrup: Heat the sugar and 1 cup of water in a small saucepan until the sugar is dissolved. Remove from the heat and let cool.
• Slice the key limes into 1/16-inch slices with a mandolin. Brush the slices with the simple syrup and place in a single layer on the prepared baking sheet making sure they do not overlap. Bake for 30 minutes. Allow to cool before using.
• For serving: Whisk the coconut custard until it is light and smooth. Gently fold in the whipped cream. Spoon the mixture into the pie crusts. Top with the toasted coconut flakes. Place a spoonful of the salted lime caramel on each plate and place a pie on it. Drizzle with more salted lime caramel and garnish with a candied key lime slice.

LIME-COCONUT CREAM-PIE JARS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Pulse graham crackers in a food processor until finely ground. Add butter, 1 tablespoon granulated sugar, and 1/8 teaspoon salt; pulse to combine. Spread mixture in a single layer on a baking sheet. Spread coconut flakes in an even layer on another rimmed baking sheet.
• Place both sheets in oven; bake until coconut is golden, 8 to 10 minutes; and graham-cracker mixture is darker-golden and fragrant, 10 to 12 minutes. Let coconut cool completely (it can be stored in an airtight container up to 1 week). Divide graham-cracker mixture evenly among six 8-ounce glass jars or glasses; gently press to create an even layer (a metal ice cream scoop is great for this). Transfer to refrigerator.
• Whisk together cornstarch and remaining 3/4 cup granulated sugar and 1/2 teaspoon salt in a medium saucepan. Add egg yolks; whisk to combine. Whisk in coconut milk and half and half; cook over medium-high heat, stirring constantly, until bubbling and thick, about 4 minutes. Continue to boil, whisking constantly, 2 minutes more. Remove from heat; stir in lime zest and juice and sweetened coconut. Add butter; whisk until melted.
• Transfer pudding to a large heat-proof liquid measure with a spout; let cool about 10 minutes. Divide pudding among jars, place a piece of plastic wrap directly on the surface of each (to stop skins from forming), and refrigerate until firm, at least 1 1/2 hours and up to 2 days.
• Whisk cream and confectioners' sugar until soft peaks form. Dollop mixture on top of puddings and refrigerate, uncovered, up to 1 hour, or serve immediately, topped with toasted coconut and more lime zest.

LIME-RASPBERRY PIE WITH COCONUT CREAM

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

LIME-RASPBERRY PIE WITH COCONUT CREAM

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.