The best delicious Lime Coconut Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Lime Coconut Pie recipe today!
Hello my friends, this Lime Coconut Pie recipe will not disappoint, I promise! Made with simple ingredients, our Lime Coconut Pie is amazingly delicious, and addictive, everyone will be asking for more Lime Coconut Pie.
What Makes This Lime Coconut Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Lime Coconut Pie.
Ready to make this Lime Coconut Pie Recipe? Let’s do it!
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-CRUST AND TOPPING-
3/4 c Sugar cookie or graham
2 tb Cornmeal cracker crumbs
1 pn Salt
2 1/4 c Sweetened shredded coconut
1 1/4 c Sugar
4 lg Eggs,, separated
1 tb Unsalted butter,, melted
2 lg Egg yolks
LIME CURD
4 tb Unsalted butter,, melted
1/4 ts Cream of tartar
3/4 c Freshly squeezed lime juice
1 Lime, zest of, Finely grated
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.
Yield: 8 servings
Yields
1 Servings
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