Lime Coconut Buttermilk Pie Recipes

MAMA'S BUTTERMILK COCONUT PIE

Steps:

• Preheat oven to 325°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Place pie plate on a rimmed baking sheet., In a large bowl, beat sugar, eggs, buttermilk, melted butter, flour, vanilla and salt until blended. Stir in coconut. Pour into crust. Bake until light golden brown and center is almost set, 50-60 minutes. Cool on a wire rack; serve or refrigerate within 2 hours.

LIME COCONUT BUTTERMILK PIE

Steps:

• 1. Pre-heat oven to 425 degrees. In a large bowl, combine sugar, flour, and buttermilk. Add beaten eggs. Beat until smooth. Mix in the melted butter, the lime zest and juice, and the coconut. Pour into the pie crust.
• 2. Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake approximately 25 to 30 minutes or until a knife inserted near the center comes out clean. Remove from oven and let cool on a wire rack.

LIME COCONUT PIE

Steps:

• Combine the topping and crust ingredients. Press one half of the mixture into the bottom and sides of an ungreased 10-inch glass or ceramic pie plate, building up the sides to the top of the plate to form an edge. Reserve remaining mixture for the topping. To make the lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup of the sugar in a large bowl over a pan of simmering water with the bottom not touching the water, and slowly cook, scraping the sides of the bowl and whisking occasionally, another 15 minutes, or until thickened. Cover with plastic and refrigerate. Stir the curd every 10 minutes or so to cool evenly.
• Preheat the oven to 275 degrees. In a clean bowl, beat the egg whites with the cream of tartar and the remaining 1/2 cup sugar until stiff and glossy. Gently fold half of the beaten whites into the cool lime curd to lighten. Then fold in the remaining whites and the lime zest. (This should be very gentle; it is okay for a few streaks of white to be showing.) Pour the filling into the pie shell and sprinkle on reserved topping evenly to cover. Gently press the sides in so the top 1/2 inch of the crust remains bare. Bake 45 minutes, or until the pie has risen and coconut is golden brown. The filling should be slightly cracked and firm when pressed in the center. Cool completely, cover with plastic and refrigerate 6 hours to chill thoroughly. Serve cold.

COCONUT AND LIME PIE

Steps:

• For Pastry: Sift sugar and flour into bowl and cut in chilled butter. Blend in cold water until it forms a ball and set aside to rest.
• Preheat oven to 350 degrees F. Roll out rested pastry to 1/8-inch thick, 3 inches wider than diameter of pie shell. Fit dough inside pie shell and trim edges. Place circle of waxed paper over base of pastry, cover with dried beans and bake for 40 minutes. Remove paper and beans and bake 5 more minutes. Remove from oven and cool.
• Scald milk with vanilla bean. Meanwhile, in large bowl, combine egg yolks and 1/2 of the sugar and beat well. Slowly stir in flour. Gradually add hot milk and rinse out milk pan. Return contents of bowl to clean pan and cook on medium heat about 3 minutes. Add coconut milk.
• Remove pan from heat and sieve mixture into another clean pan. Cook on low heat, adding coconut meat and lime juice. Cook another 3 minutes and let cool. Pour coconut mixture into prebaked pastry shell.
• Beat egg whites with salt and a drop of water until stiff. Whip remaining sugar into egg whites and put this meringue mixture on top of filling. Sprinkle with dried coconut and bake for 15 minutes. Chill before serving.

KEY LIME-COCONUT PIE

Steps:

• For the pie: Preheat the oven to 325 degrees F.
• Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
• Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
• Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
• For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

LIME IN THE COCONUT PIE

Steps:

• Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.
• Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.
• Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
• For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

BUTTERMILK COCONUT PIE

Steps:

• Combine the sugar and flour in a large bowl.
• Add melted butter, eggs, buttermilk, vanilla and 2/3 of the coconut.
• Mix well.
• Pour mixture into shell.
• Sprinkle with remaining coconut.
• Bake at 325 degrees for 1 hour or until set.