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Coconut-Lime Pie

Coconut-Lime Pie recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 10
Calories: 88.5
Dietary: Gluten-free
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
  • 1 Coconut-Graham-Cracker
Directions
  1. 1
    Prepare the pie crust according to package instructions and bake until lightly golden; allow to cool completely.
  2. 2
    In a small bowl, sprinkle unflavored gelatin over 3 tablespoons of cold water and let stand for 2 minutes to soften.
  3. 3
    In a microwave-safe bowl, whisk together cornstarch, 1/4 cup milk, egg yolks, 1 teaspoon lime zest, and salt until smooth.
  4. 4
    Whisk in the remaining 1 1/4 cups milk and the cream of coconut until fully blended.
  5. 5
    Microwave on high for 3 minutes, then whisk thoroughly until smooth.
  6. 6
    Microwave for another 3 1/2 to 7 1/2 minutes, whisking every 2 minutes, until the mixture boils, thickens, and is smooth.
  7. 7
    Immediately stir in the softened gelatin mixture, continuing to stir until the gelatin is completely dissolved.
  8. 8
    Strain the hot mixture through a fine-mesh sieve into a medium bowl to remove any lumps.
  9. 9
    Stir in the remaining 1/2 teaspoon of lime zest and the fresh lime juice.
  10. 10
    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.
  11. 11
    Stir in the vanilla extract and remove the bowl from the ice bath.
  12. 12
    In a separate bowl, beat heavy cream with an electric mixer until soft peaks form.
  13. 13
    Gently fold the whipped cream into the cooled coconut-lime filling until just combined.
  14. 14
    Spread the filling evenly into the cooled pie crust.
  15. 15
    Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours until set.
  16. 16
    Just before serving, whip heavy cream, cream of coconut, and vanilla extract until stiff peaks form.
  17. 17
    Spread or pipe the coconut cream topping over the chilled pie.
  18. 18
    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.

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Read it online: https://www.chefs-mate.com/recipe/coconut-lime-pie/