CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST
Categories Food Processor Dessert Bake Freeze/Chill Kid-Friendly Lime Coconut Macadamia Nut Summer Bon Appétit Small Plates
Yield Serves 8 to 10
Number Of Ingredients 17
Steps:
- Make crust:
- Preheat oven to 350°F. Finely grind cookies and nuts in processor. Transfer to medium bowl. Mix in coconut. Add butter and stir until blended. Press crumb mixture onto bottom and up sides of 9-inch-diameter metal or glass pie dish. Cover and freeze 30 minutes. (Can be prepared 1 week ahead. Keep frozen.) Bake until crust is golden, about 20 minutes. Cool completely.
- Make filling:
- Whisk first 4 ingredients in 4-cup measuring cup or large bowl to blend.
- Pour 3 tablespoons cold water into small metal bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Set bowl in small saucepan of barely simmering water; whisk until gelatin dissolves, about 1 minute. Whisk into coconut mixture. Pour into crust (filling will reach top of crust). Chill until set, about 4 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
- Beat cream and 2 tablespoons powdered sugar in medium bowl until stiff peaks form. Transfer to pastry bag fitted with large star tip. Pipe around edge of pie. Dip lime rounds into additional powdered sugar. Garnish pie with lime.
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.
COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST RECIPE
Provided by grammadot
Number Of Ingredients 17
Steps:
- Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts. 2. Process until finely ground. 3. Transfer to a medium bowl and mix in the coconut. 4. Add butter and stir until well blended. 5. Press onto the bottom and sides of a 9-inch glass pie pan. 6. Cover and freeze for at least 30 minutes (can be done days in advance). 7. Preheat oven to 350°F. 8. Bake about 20 minutes, or until the crust is golden brown. 9. Cool thoroughly. 10. For the Filling: In a large bowl, whisk together the first four ingredients. 11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over. 12. Let stand 10 minutes, or until the gelatin softens. 13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute. 14. Whisk into the coconut mixture and pour into the crust. 15. Chill 4 hours or until set. 16. Cover and keep refrigerated until ready to serve. 17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl. 18. Beat until stiff peaks form. 19. Spoon or pipe onto cut serving pieces. Garnish with lime zest.
MACADAMIA-COCONUT LIME BARS
Katie Rose from Pewaukee, Wisconsin shares this sweet-tart dessert. The shortbread-nut crust and tangyy filling make it a satisfying dessert or afternoon snack.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.
Nutrition Facts : Calories 220 calories, Fat 10g fat (5g saturated fat), Cholesterol 51mg cholesterol, Sodium 92mg sodium, Carbohydrate 32g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.
MACADAMIA LIME PIE
Provided by Gina Schild
Categories Milk/Cream Citrus Dairy Nut Dessert Bake Lime Macadamia Nut Summer Bon Appétit Miami Florida Peanut Free Soy Free
Yield Serves 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place nuts on cookie sheet and toast until golden brown, stirring several times and watching carefully, about 2 minutes. Remove from oven. Cool completely. Maintain oven temperature. Grind 1/2 cup macadamia nuts in processor. Transfer nuts to medium bowl. Add cookie crumbs, sugar and butter and mix. Press mixture into 9-inch pie pan. Bake until golden brown, about 10 minutes. Cool.
- Place 2 tablespoons lime juice in small bowl. Sprinkle gelatin over and let stand until softened, about 10 minutes. Meanwhile, whisk egg yolks and condensed milk in heavy medium saucepan to blend. Whisk in remaining 1/2 cup lime juice. Stir over medium heat 6 minutes to cook eggs (do not boil). Add softened gelatin and lime peel and stir until gelatin dissolves. Pour filling into prepared crust and refrigerate until filling is set, about 6 hours or overnight.
- Spread whipped cream decoratively over pie. Chop remaining macadamia nuts and sprinkle over cream. Cut into wedges and serve.
COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST
Here's another recipe that takes me back to Bequia (although the recipe originally came from Bon Appetit!). Freezer time for the crust is not included nor is the chilling time for the pie.
Provided by Normaone
Categories Pie
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
- Process until finely ground.
- Transfer to a medium bowl and mix in the coconut.
- Add butter and stir until well blended.
- Press onto the bottom and sides of a 9-inch glass pie pan.
- Cover and freeze for at least 30 minutes (can be done days in advance).
- Preheat oven to 350°F.
- Bake about 20 minutes, or until the crust is golden brown.
- Cool thoroughly.
- For the Filling: In a large bowl, whisk together the first four ingredients.
- Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
- Let stand 10 minutes, or until the gelatin softens.
- Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
- Whisk into the coconut mixture and pour into the crust.
- Chill 4 hours or until set.
- Cover and keep refrigerated until ready to serve.
- For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
- Beat until stiff peaks form.
- Spoon or pipe onto cut serving pieces.
- Garnish with lime zest.
Nutrition Facts : Calories 413.1, Fat 34.6, SaturatedFat 20.6, Cholesterol 48.5, Sodium 111.5, Carbohydrate 24.8, Fiber 2.4, Sugar 8.5, Protein 4.7
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