Photo: Lime in the Coconut Pie Recipe
Ingredients
- 1 prepared frozen 9-inch pie crust
- 1 tablespoon grated lime zest
- 4 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1/2 cup fresh lime juice (about 4 to 5 limes)
- 3 tablespoons coconut rum
- 1/2 cup sweetened coconut flakes, divided
- 1 cup heavy cream
- 3 thin slices lime, for garnish
Directions
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.
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By BAVilsack61
Vauxhall, NJ
on August 08, 2010
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I saw this recipe on tv once and thought that I'd make it. When I searched "easy desserts" this recipe popped up. I hit the grocery store, ran home, put together with very little effort, cooked it, headed over to friends for dinner, served it after dinner and got raive reviews. Try it, couldn't be easier and taste is refereshing sitting outside on a hot evening!
By dlsstella
LeRoy, NY
on April 10, 2010
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Everyone loved this pie. I too used refrigerated dough. I didn't have the rum so I increased the lime juice by 3 tablespoons and added more zest and coconut than the recipe called for. The pie came out great except the bottom of the crust was a little soggy. The next time I make this pie, I will blind bake the crust for a few minutes before I pour in the filling. I will be making this pie a lot this summer.
By colleen.e.mccun...
Costa Mesa, 43
on February 01, 2010
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This is a really easy recipe to make and it tastes as good as it looks. My family loved it, and everywhere I take it, I get nothing but good comments wanting a copy of the recipe! This one's a keeper!
Read all 17 reviews