Ever since making this Lemon Cream Pie a few weekends ago, I have been craving citrusy desserts. Lemon, lime, grapefruit, orange…you name it. I want it. I finally indulged my craving and went all out with this creamy, not-too-tart-but-not-too-sweet lime and coconut pie. It hit the spot.
I feel kind of weird just calling it a ‘lime pie’ instead of a ‘key lime pie’ but it’s the truth. There ain’t no key limes in this pie. Just regular ‘ol limes. BUT don’t worry…you can’t even tell the difference. I even read in the newest issue of Bon Appetit magazine that taste testers couldn’t tell the difference, so believe it. I wanted a little somethin’ extra in my lime pie, and coconut just seemed logical. While the coconut flavor isn’t overpowering, it’s definitely noticeable, especially the bites with the toasted coconut in them.
Citrus desserts aren’t Marc’s favorite (he’s more of a chocolate or peanut butter guy) but he had nothing but good things to say about it. I too couldn’t get enough of it and keep going back for ‘just one more sliver’ because it’s just that good. I love the thick graham cracker crust contrasted with the creamy lime and coconut filling, which gets its flavor from coconut milk, lime juice, and lime zest. Sweetened condensed milk is the sweetener, and like I said before – it’s not overly sweet but just perfectly so. Craving, satisfied.