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

Lime Coconut Cream Pie recipeTaste of Home
Servings Prep Time Cook Time
8servings 30minutes 50minutes
Servings Prep Time
8servings 30minutes
Cook Time
50minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. 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.
  2. 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).
  3. 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.
  4. 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.