Lime & Coconut Cream Pie
“My custard pie features two tropical flavours I love. Plus, it’s a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust.” —Mandy Rivers, Lexington, South Carolina
| Servings | Prep Time | Cook Time |
| 8servings | 30minutes | 50minutes |
| Servings | Prep Time |
| 8servings | 30minutes |
| Cook Time |
| 50minutes |
Ingredients
- pastry for single-crust pie 9 inches
- 3 medium limes
- 2 cups sweetened shredded coconut divided
- 1 can coconut milk 13.66 ounces
- 4 large eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon coconut extract optional
- 1 cup heavy whipping cream
- 1 tablespoon confectioner's sugar
- toasted sweetened shredded coconut
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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 centre 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.
Recipe Notes
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 tbsp ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
Editor's Note
To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
