Lime Coconut Pie Recipes

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LIME & COCONUT CREAM PIE



Lime & Coconut Cream Pie image

My custard pie features two tropical flavors 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

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
3 medium limes
2 cups sweetened shredded coconut, divided
1 can (13.66 ounces) coconut milk
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 confectioners' sugar
Toasted sweetened shredded coconut

Steps:

  • 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 center 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.

Nutrition Facts :

COCONUT-KEY LIME PIE



Coconut-Key Lime Pie image

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
  • In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g

RUM-COCONUT KEY LIME PIE



Rum-Coconut Key Lime Pie image

Make and share this Rum-Coconut Key Lime Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

12 -14 vanilla cream-filled sandwich style cookies, finely crushed (about 1 1/2 cups)
1 cup sweetened flaked coconut, toasted
6 tablespoons butter or 6 tablespoons margarine, melted
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 teaspoon rum
1 tablespoon sweetened flaked coconut, toasted

Steps:

  • To make the crust: combine all the crust ingredients; firmly press on bottom and up sides of a 9-inch pie plate.
  • Cover and chill 30 minutes or several hours.
  • To make the pie: in a mixing bowl, beat cream cheese and sweetened condensed milk using an electric mixer on medium speed until smooth.
  • Add in lime juice and rum; stir to combine.
  • Pour filling into crust.
  • Sprinkle evenly with coconut.
  • Cover and chill at least 12 hours or until set.

Nutrition Facts : Calories 632.3, Fat 40.3, SaturatedFat 25, Cholesterol 94.6, Sodium 391.2, Carbohydrate 61, Fiber 1.1, Sugar 51.4, Protein 9.7

LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.

LIME COCONUT BARS



Lime Coconut Bars image

Lime coconut bars have a shortbread crust made with toasted coconut and a delicious sweet-tart lime filling on top.

Provided by Elizabeth LaBau

Categories     Dessert

Time 1h25m

Number Of Ingredients 16

For the Toasted Coconut Crust :
1/4 cup (1 ounce) sweetened shredded coconut
8 ounces (1 cup) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon salt
2 cups (9 ounces) all-purpose flour
For the Filling:
8 large eggs
1 1/4 cups fresh lime juice
2 3/4 cups sugar
1 to 2 teaspoons lime zest, from 2 limes
1/2 cup all-purpose flour
Green food coloring, optional
1/4 cup confectioners' sugar, for garnish

Steps:

  • Preheat the oven to 350 F. Place the coconut on a rimmed baking sheet and toast it for 8 to 10 minutes, stirring every 3 to 4 minutes until it is a light golden brown. Cool completely.
  • Use an electric mixer to cream together the butter and granulated sugar until light and fluffy. Add both extracts; then with the mixer on low, add the salt, flour, and toasted coconut. Finish mixing by hand, stirring with a spatula and scraping down the bottom and sides of the bowl well.
  • Line a 9 × 13-inch pan with foil so that it extends up the sides and spray the foil with nonstick cooking spray. Scrape the dough into the pan and press it into an even layer.
  • Bake the crust for 25 to 30 minutes at 350 F, until it's golden brown on top. While the crust is baking, prepare the filling so it's ready to go as soon as the crust is done.
  • In a large bowl, whisk together the eggs, lime juice, sugar, and lime zest. Sift the flour on top of the egg mixture and whisk it in as well. Add a drop of green food coloring, if you want to use it, and whisk it in. Add a few more, if necessary, until you get a light green color you like. Go slowly-it is easy to add more coloring, but impossible to remove it if you accidentally add too much.
  • When the crust is done baking, slide the rack partway out of the oven. Pour the filling over the hot crust and slide it back into the oven. Reduce the temperature to 325 F and bake for 25 to 30 minutes. The bars are done when the center barely jiggles when you tap the pan.
  • Once done, remove the pan from the oven and let it cool until it reaches room temperature. After the bars are at room temperature, refrigerate them until completely cold. To cut, remove the bars from the pan using the foil as handles and cut into small squares using a large sharp chef's knife. Sprinkle the top with confectioners' sugar before serving. Store lime coconut Bars in an airtight container in the refrigerator for up to a week.

Nutrition Facts : Calories 388 kcal, Carbohydrate 60 g, Cholesterol 124 mg, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, Sodium 110 mg, Sugar 43 g, Fat 15 g, ServingSize 16 squares, UnsaturatedFat 0 g

COCONUT-KEY LIME PIE



Coconut-Key Lime Pie image

I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.

Provided by Andi

Time 3h40m

Yield 8

Number Of Ingredients 10

3 large eggs, separated, divided
1 tablespoon grated lime zest
1 (14 ounce) can sweetened condensed milk
¾ cup cream of coconut
⅔ cup fresh lime juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
  • Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
  • Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g

KEY LIME-COCONUT PIE



Key Lime-Coconut Pie image

Provided by Bobby Flay

Time 5h5m

Yield 1 (9-inch pie)

Number Of Ingredients 14

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish

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.

COCONUT-LIME-CRUMBLE BLUEBERRY PIE



Coconut-Lime-Crumble Blueberry Pie image

Blueberry pie is an iconic summer dessert. This recipe adds a squeeze of lime and pinch of allspice for a zesty kick. Opting to finish it off with a coconut-lime crumble adds more tropical punch and texture-but go for the lattice variation if you would prefer a more traditional pie.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h45m

Yield Serves 8 to 10

Number Of Ingredients 14

3/4 cup unbleached all-purpose flour, plus more for dusting
1/2 cup sweetened shredded coconut
1/2 teaspoon baking powder
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/2 teaspoon grated lime zest
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
5 cups blueberries, preferably a combination of wild and cultivated (1 pound, 8 ounces total), see cook's note
3 tablespoons plus 1 teaspoon cornstarch
3/4 cup granulated sugar
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt (we use Diamond Crystal)
1/4 teaspoon ground allspice
1 disk Test Kitchen's Favorite Deep-Dish Pâte Brisée

Steps:

  • Topping: Preheat oven to 375°F with racks in center and bottom. Place a sheet of foil on bottom rack (to catch drips). Whisk together flour, coconut, baking powder, salt, and lime zest. Beat butter with brown sugar on medium speed until light and creamy, about 2 minutes. Stir in flour mixture. Using your hands, squeeze mixture into clumps.
  • Filling: Toss 1 cup fresh berries with 1 teaspoon cornstarch. In a medium saucepan, combine remaining 4 cups berries, granulated sugar, lime juice, salt, allspice, and remaining 3 tablespoons cornstarch. Bring to a boil over medium-high heat, stirring frequently (pay close attention to bottom of pan-the mixture is quite thick and may stick, which can cause burning).
  • Remove from heat; stir in raw-berry mixture. Spread on a baking sheet and let cool completely. (You should have about 3 cups.)
  • Meanwhile, on a lightly floured surface, roll out dough into an 11-inch round. Fit into a 9-inch pie dish; trim overhang to 1 inch. Fold overhang under and crimp edges as desired. Refrigerate while filling is cooling, at least 30 minutes.
  • Scrape berry mixture into piecrust. Crumble topping evenly over berries. Bake until juices are bubbling vigorously and bottom is evenly golden brown, 1 hour to 1 hour, 15 minutes (if top is browning too quickly, tent with foil). Let cool completely on a wire rack before serving, at least 3 hours.

LIME COCONUT PIE



Lime Coconut Pie image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 12

2 tablespoons cornmeal cracker crumbs
Pinch of salt
2 1/4 cups sweetened shredded coconut
1 1/4 cups sugar
4 large eggs, separated
1 tablespoon unsalted butter, melted
2 large egg yolks
4 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
3/4 cup freshly squeezed lime juice
Finely grated zest of 1 lime
3/4 cups sugar cookie or graham

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.

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