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.
for the crust:
- 12 full sheets of graham crackers
- 3 tbsp granulated sugar
- 5 tbsp unsalted butter melted
- 1/4 tsp salt
for the pie filling:
- 1 14 oz can sweetened condensed milk
- 1 13.5 oz can unsweetened full-fat coconut milk
- 1/3 cup fresh lime juice about 3 limes
- 2 tsp lime zest
- 7 large egg yolks
for the whipped topping:
- 2 cups cold heavy cream
- 3 tablespoons powdered sugar
- 1/4 cup sweetened shredded coconut toasted
To make the crust:
- Preheat oven to 350 degrees F. Spray springform pan or pie dish with cooking spray and set aside.
- In food processor, pulse graham crackers until crumbs form.
- Add sugar, melted butter, and salt and pulse until thoroughly combined.
- Press mixture into bottom and sides of pan.
- Bake in preheated oven for 10 minutes. Remove from oven and set aside.
To make the pie filling:
- Preheat oven to 325 degrees.
- Combine sweetened condensed milk, coconut milk, lime juice, lime zest and egg yolks.
- Whisk together, using electric mixer or hand whisk, until well combined.
- Pour pie filling into pie crust.
- Bake pie in preheated oven for 45 minutes, until set but still jiggly in the middle.
- Let cool on wire rack for 30 minutes, then refrigerate for 2-3 hours, until completely cooled.
To make whipped topping:
- In medium bowl, beat heavy cream and powdered sugar until stiff peaks form.
- Top pie with whipped cream, then sprinkle with toasted coconut.