Recipe courtesy of Graham Kerr

Coconut and Lime Pie

  • Total: 1 hr 35 min
  • Prep: 1 hr 20 min
  • Cook: 15 min
  • Yield: 4 servings
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For Pastry:

4 ounces sugar

8 ounces flour

4 ounces butter, salted, cubed, chilled

4 ounces cold water

8 ounces dried beans

For Filling:

30 ounces milk

1 vanilla pod

6 eggs, separated

6 ounces sugar

3 ounces flour

1 coconut, cut in 1/2 to yield 4 ounces coconut milk and 4 ounces coconut flesh, grated

3 limes, juiced

Pinch salt

1-ounce dried coconut


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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