Tangy Lime and Coconut Cream Pie
This tangy lime and coconut cream pie is the perfect dessert for any occasion. The graham cracker crust is buttery and flavorful, and the filling is creamy and refreshing. The lime juice and zest add a bright and tangy flavor, while the coconut milk adds a rich and creamy texture. This pie is sure to be a hit with everyone who tries it.
This recipe was inspired by a trip I took to the Caribbean. I was staying at a small bed and breakfast, and the owner served us this pie for dessert. It was so delicious that I asked her for the recipe. She was happy to share it with me, and I've been making it ever since. I've made a few changes to the recipe over the years, but the basic ingredients and method remain the same. This pie is a reminder of my wonderful trip to the Caribbean, and it's always a hit with my family and friends.
Tangy Lime and Coconut Cream Pie Tangy Lime and Coconut Cream Pie Tangy Lime and Coconut Cream Pie Tangy Lime and Coconut Cream Pie
Prep time: 30 | Cook time: 10 | Serves: 8
Ingredients
  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 1 can (14 ounces) coconut milk
  • 1/2 cup cornstarch
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 3 egg yolks
  • 1 tablespoon lime juice
  • 1 tablespoon lime zest
  • 1/2 cup heavy cream
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine graham cracker crumbs and melted butter in a medium bowl. Press into the bottom of a 9-inch pie plate.
  3. Bake for 10 minutes, then let cool completely.
  4. In a medium saucepan, whisk together coconut milk, cornstarch, sugar, and salt. Bring to a boil over medium heat, stirring constantly.
  5. Reduce heat to low and simmer for 2 minutes, or until thickened. Remove from heat and let cool slightly.
  6. Whisk egg yolks in a small bowl. Gradually whisk in about 1/2 cup of the hot coconut milk mixture to temper the eggs.
  7. Add the tempered egg mixture back to the saucepan and cook over low heat, stirring constantly, until thickened. Remove from heat and let cool completely.
  8. Stir in lime juice and lime zest.
  9. In a medium bowl, beat heavy cream until stiff peaks form. Fold whipped cream into the coconut mixture.
  10. Pour filling into the cooled pie crust and refrigerate for at least 4 hours before serving.
Why It Works
  • The graham cracker crust is made with melted butter, which helps to create a sturdy and flavorful crust.
  • The coconut milk filling is made with cornstarch, which helps to thicken the filling and prevent it from curdling.
  • The lime juice and zest add a bright and tangy flavor to the filling.
  • The whipped cream topping adds a light and fluffy texture to the pie.