This Coconut-Lime Pie is a refreshing and elegant dessert that balances the rich, creamy sweetness of coconut with the sharp, zesty brightness of fresh lime juice. The filling is a smooth, gelatin-set custard that offers a luxurious mouthfeel without being overly heavy. It is perfect for summer gatherings, tropical-themed parties, or as a sophisticated ending to a festive meal. The addition of a whipped coconut cream topping and a sprinkle of toasted coconut adds texture and visual appeal. This recipe brings a taste of the tropics to your kitchen, offering a delicious alternative to traditional fruit pies. It is easy to make ahead, allowing the flavors to meld and the pie to set perfectly before serving.
Coconut-Lime Pie
Description
This Coconut-Lime Pie is a refreshing and elegant dessert that balances the rich, creamy sweetness of coconut with the sharp, zesty brightness of fresh lime juice. The filling is a smooth, gelatin-set custard that offers a luxurious mouthfeel without being overly heavy. It is perfect for summer gatherings, tropical-themed parties, or as a sophisticated ending to a festive meal. The addition of a whipped coconut cream topping and a sprinkle of toasted coconut adds texture and visual appeal. This recipe brings a taste of the tropics to your kitchen, offering a delicious alternative to traditional fruit pies. It is easy to make ahead, allowing the flavors to meld and the pie to set perfectly before serving.Ingredients
Directions
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Prepare the pie crust according to package instructions and bake until lightly golden; allow to cool completely.
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In a small bowl, sprinkle unflavored gelatin over 3 tablespoons of cold water and let stand for 2 minutes to soften.
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In a microwave-safe bowl, whisk together cornstarch, 1/4 cup milk, egg yolks, 1 teaspoon lime zest, and salt until smooth.
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Whisk in the remaining 1 1/4 cups milk and the cream of coconut until fully blended.
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Microwave on high for 3 minutes, then whisk thoroughly until smooth.
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Microwave for another 3 1/2 to 7 1/2 minutes, whisking every 2 minutes, until the mixture boils, thickens, and is smooth.
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Immediately stir in the softened gelatin mixture, continuing to stir until the gelatin is completely dissolved.
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Strain the hot mixture through a fine-mesh sieve into a medium bowl to remove any lumps.
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Stir in the remaining 1/2 teaspoon of lime zest and the fresh lime juice.
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Place the bowl in a larger bowl half-filled with ice water; stir constantly for 5 to 10 minutes until the mixture cools and thickens enough to mound softly.
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Stir in the vanilla extract and remove the bowl from the ice bath.
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In a separate bowl, beat heavy cream with an electric mixer until soft peaks form.
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Gently fold the whipped cream into the cooled coconut-lime filling until just combined.
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Spread the filling evenly into the cooled pie crust.
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Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until set.
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Just before serving, whip heavy cream, cream of coconut, and vanilla extract until stiff peaks form.
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Spread or pipe the coconut cream topping over the chilled pie.
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Sprinkle with toasted coconut flakes if desired and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 88.5kcal
- % Daily Value *
- Total Fat 8.4g13%
- Saturated Fat 6.8g34%
- Cholesterol 0.0mg0%
- Sodium 9.5mg1%
- Total Carbohydrate 3.8g2%
- Dietary Fiber 1.6g7%
- Sugars 1.6g
- Protein 0.8g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
