LIME COCONUT PIE
Provided by Food Network
Time 8h30m
Number Of Ingredients 12
Steps:
- Combine cookie crumbs, coconut and melted butter. Press half of mixture onto bottom and up sides of 10 inch glass pie dish, building up sides to form an edge. Reserve remaining mixture for topping.
- Combine 4 tablespoons butter, lime juice, cornmeal, salt and 3/4 cup sugar in large metal bowl set over pot of simmering water. Cook slowly, scraping sides of bowl and whisking occasionally, 15 minutes. Add the 6 egg yolks all at once and cook, whisking occasionally until thickened, about 15 minutes. Press plastic wrap onto surface of custard. Refrigerate until cool, whisking occasionally.
- Preheat oven to 275 degrees F. Beat egg whites, cream of tartar and remaining 1/2 cup sugar until stiff and glossy. Gently fold half of beaten whites into lime custard. Then fold in remaining whites and lime zest.
- Pour filling into pie shell and sprinkle with reserved topping, covering evenly. Bake 45 minutes, until 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 until well chilled, at least 6 hours or overnight.
LIME-COCONUT CUSTARD PIE
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired.
- Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1¼ cups shredded coconut, the sugar, flour, lime juice and all but ½ teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours.
- Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest.
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
Provided by Bobby Flay | Bio & Top Recipes
Time 5h5m
Yield 1 (9-inch pie)
Number Of Ingredients 14
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.
4-INGREDIENT COCONUT-LIME PIE
This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
- Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
LIME COCONUT PIE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 12
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.
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.
COCONUT-KEY LIME PIE
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
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
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
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 & COCONUT CREAM PIE
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
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 :
LIME-COCONUT BUTTERMILK PIE
Make and share this Lime-coconut Buttermilk Pie recipe from Food.com.
Provided by Jellyqueen
Categories Pie
Time 11m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Whisk all ingredients together until well blended.
- Pour into pie shell and place on baking sheet.
- Bake until filling is just set, still needs to be a little jiggly in center, start checking at 40 minutes.
- Remove pie from oven and let cool to room temperature.
- Must cool at least 15 minutes before serving, but best to let it cool, then chill in refrigerator for a couple of hours.
Nutrition Facts : Calories 373.4, Fat 15.9, SaturatedFat 8.1, Cholesterol 88.6, Sodium 197.2, Carbohydrate 54.9, Fiber 1.5, Sugar 42.2, Protein 4.8
COCONUT LIME CUSTARD PIE
Make and share this Coconut Lime Custard Pie recipe from Food.com.
Provided by IamEarnie
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
- Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
- Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
- Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.
COCONUT CRUSTED KEY LIME PIE
Make and share this Coconut Crusted Key Lime Pie recipe from Food.com.
Provided by dev_carlsen
Categories Pie
Time 1h49m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
- Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
- Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.
Nutrition Facts : Calories 425.1, Fat 23.8, SaturatedFat 17.6, Cholesterol 113.8, Sodium 80.7, Carbohydrate 47.9, Fiber 3.4, Sugar 36.4, Protein 7.9
COCONUT LIME PIE
Give the American classic key lime pie a twist with ginger biscuits and toasted coconut for a tropical treat to end a special meal
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
- In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case - this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
- When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.
Nutrition Facts : Calories 661 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 42 grams sugar, Protein 7 grams protein, Sodium 0.6 milligram of sodium
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