Best 13 Lime Coconut Pie Recipes

LIME & COCONUT CREAM PIE

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.

COCONUT-KEY LIME PIE

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.

COCONUT-LIME-CRUMBLE BLUEBERRY PIE

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 CREAM-PIE JARS

Steps:

• Preheat oven to 350°F with racks in upper and lower thirds. Pulse graham crackers in a food processor until finely ground. Add butter, 1 tablespoon granulated sugar, and 1/8 teaspoon salt; pulse to combine. Spread mixture in a single layer on a baking sheet. Spread coconut flakes in an even layer on another rimmed baking sheet.
• Place both sheets in oven; bake until coconut is golden, 8 to 10 minutes; and graham-cracker mixture is darker-golden and fragrant, 10 to 12 minutes. Let coconut cool completely (it can be stored in an airtight container up to 1 week). Divide graham-cracker mixture evenly among six 8-ounce glass jars or glasses; gently press to create an even layer (a metal ice cream scoop is great for this). Transfer to refrigerator.
• Whisk together cornstarch and remaining 3/4 cup granulated sugar and 1/2 teaspoon salt in a medium saucepan. Add egg yolks; whisk to combine. Whisk in coconut milk and half and half; cook over medium-high heat, stirring constantly, until bubbling and thick, about 4 minutes. Continue to boil, whisking constantly, 2 minutes more. Remove from heat; stir in lime zest and juice and sweetened coconut. Add butter; whisk until melted.
• Transfer pudding to a large heat-proof liquid measure with a spout; let cool about 10 minutes. Divide pudding among jars, place a piece of plastic wrap directly on the surface of each (to stop skins from forming), and refrigerate until firm, at least 1 1/2 hours and up to 2 days.
• Whisk cream and confectioners' sugar until soft peaks form. Dollop mixture on top of puddings and refrigerate, uncovered, up to 1 hour, or serve immediately, topped with toasted coconut and more lime zest.

CHILLED LIME-COCONUT PIE WITH MACADAMIA-COCONUT CRUST

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.

COCONUT LIME CUSTARD PIE

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.

LIME-COCONUT BUTTERMILK PIE

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.

COCONUT CRUSTED KEY LIME PIE

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.

KEY LIME PIE WITH COCONUT CRUST

Steps:

• Preheat oven to 350* & Prepare Crust: Spread coconut in a pie plate in an even layer and toast, stirring occassionally, until golden. 10-12 minutes. Cool to room temperature (about 10 minutes). Pulse together flour, confectioners sugar and salt in food processor. Add coconut, butter and 1 Tablespoon (may need 2 T.) cold water. Process until dough just begins to form a ball. Press dough onto bottom and up the sides of a 10" tart pan, freeze until firm, about 10 minutes. Place parchment paper over crust & fill with pie weights. Place on a baking sheet and bake until golden about 20-25 minutes, cool completely on a rack. Prepare Filling: In a large mixing bowl whisk together well the milk and egg yolks, Whisk in lime juice and zest. Add filling to cooled crust, transfer to a baking sheet and bake in the center of the oven for 20-25 minutes, until just set but not firm. Remove to a wire rack to cool to room temperature and then refrigerate 4 hours or overnight. Serve with lightly sweetened whipped cream.

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.

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.

COCONUT-LIME PIE WITH COCONUT-MACADAMIA CRUST RECIPE

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.

RUM-COCONUT-KEY LIME PIE

Steps:

• 1. Reserve 1 tablespoon toasted coconut for topping. In 9-inch pie pan, combine remaining coconut, margarine and cookie crumbs mix well. Press in bottom and up sides of pan. Refrigerate 30 minutes or until set.2. In large bowl, combine sweetened condensed milk and cream cheese beat until smooth and fluffy. Add lime juice and rum extract mix well. Pour into crust-lined pan. Top with reserved coconut. Refrigerate at least 3 hours or until set. Store in refrigerator.TIP:* To toast coconut, spread on cookie sheet bake at 350°F. for 6 to 8 minutes or until light golden brown, stirring occasionally.Nutrition Information Per Serving: Serving Size: 1/10 of Recipe * Calories: 380 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 12 g 60% * Cholesterol: 40 mg 13% * Sodium: 240 mg 10% * Total Carbohydrate: 35 g 12% * Dietary Fiber: 1 g 4% * Sugars: 25 g * Protein: 6 g * Vitamin A: 15% * Vitamin C: 4% * Calcium: 15% * Iron: 6% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 4 1/2 Fat or 2 1/2 Carbohydrate, 4 1/2 Fat