The best delicious Coconut-lime Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Coconut-lime Pie recipe today!
Hello my friends, this Coconut-lime Pie recipe will not disappoint, I promise! Made with simple ingredients, our Coconut-lime Pie is amazingly delicious, and addictive, everyone will be asking for more Coconut-lime Pie.
What Makes This Coconut-lime Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Coconut-lime Pie.
Ready to make this Coconut-lime Pie Recipe? Let’s do it!
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1 Coconut-Graham-Cracker
-Piecrust
FILLING
1 1/2 ts Unflavored gelatin
3 tb Cold water
1/4 c Cornstarch
1 1/2 c Milk
2 lg Eggs, yolks only
1 1/2 ts Lime zest
1/8 ts Salt
1 c Coconut cream, NOT coconut
-milk
1/2 c Fresh lime juice
2 ts Vanilla
1/2 c Whipping cream, heavy
COCONUT CREAM
1 c Heavy whipping cream
1/4 c Cream of coconut
1/2 ts Vanilla extract
GARNISH
Toasted coconut
1. Prepare piecrust. Cool completely.
2. Filling: Sprinkle water over gelatin in a cup. Let stand at least 2
minutes to soften.
3. Whisk cornstarch and 1/4 cup of the milk in a 1-quart microwave-safe
measuring cup or bowl until smooth. Whisk in egg yolks, 1 teaspoon of the
lime peel and the salt. Whisk in remaining 1 1/4 cups milk and the cream of
coconut until blended.
4. Microwave on high 3 minutes. Whisk until smooth. Microwave 3 1/2 to 7
1/2 minutes longer, whisking every 2 minutes, until boiling, thickened and
smooth. Immediately stir in softened gelatin and continue stirring until
gelatin dissolves (you’ll see it liquefy).
5. Stir mixture through a fine-mesh strainer into a medium-size bowl (not
aluminum). Stir in remaining 1/2 teaspoon lime peel and the lime juice.
6. Set bowl in a larger bowl half-filled with ice water. Stir mixture and
scrape down sides of bowl often, 5 to 10 minutes, until cool and thick
enough to fall in soft mounds. Stir in vanilla. Remove bowl from ice-water
bath.
7. Beat cream with electric mixer until soft peaks form when beaters are
lifted. Gently stir into filling just until blended.
8. Spread filling in piecrust. Cover surface of filling with plastic wrap
(to keep a skin from forming) and refrigerate at least 2 hours until set or
up to 3 days.
9. Coconut Cream: Up to 1 hour before serving, beat heavy cream, cream of
coconut and vanilla in a medium-size bowl until stiff peaks form. Pipe a
lattice design on filling, then a border around edge of pie (using a pastry
bag fitted with a star tip) or spread cream on filling. Sprinkle with
coconut, if desired. Refrigerate until ready to serve.
Yields
10 Servings
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