And this Coconut and Lime Pie is a result of one of my late night baking exercises. Something about making food calms and detoxes me off my daily stresses.
I had a can of coconut milk and a dozen limes from a frenzy purchase at the supermarket. The limes were going for 99cents/pound. And a pound of lime yields fifteen fruits, at least! I have made lemon meringue pie and key lime pie before this and with two limes in each hand, I wondered if I could do the same with a can of coconut milk and some limes – and so a kitchen experiment entailed.
Coconut and lime are classic flavors, if you like pina coladas you will like this tropical mix. You know the song that goes something like this:
I didn’t have a belly ache as a result of this pie, I had a belly full of goodness out of it.
The pie was a success despite my attempt at making without a proper recipe. I loved how each bite melts on my tongue upon contact leaving a trail of lime and coconut perfume. I think if you need a dose of sunshine during the cold wintery days ahead, I suggest baking this for a little self-pampering and warm comfort with the ones you love. Nothing like reminiscing the good hot sun with some caribbean flavors 🙂
Coconut and Lime Pie recipe
For the crust:
1/2 cup dessicated coconut (unsweetened), roasted until golden brown
1 cup of graham cracker crumbs
1/4 cup brown sugar
150grams cup butter, softened
1 can of coconut milk
1/4 cup of lime juice
zest from 1 lime
3 egg yolks + 1 whole egg (unless otherwise stated, you must always assume I used large eggs for all my recipes)
2 tablespoon corn starch
1/2 cup sugar
1. Make the crust by combining all of the ingredients together; dessicated coconut, graham cracker crumbs, sugar and butter. Once they are mixed together, they will hold their shape when you try to form them into a ball.
2. Press the crust compound onto the cake pan to form a nice layer of crust. You can definitely run the crust up to the sides of the pan but I just made a bottom layer crust for my pie.
3. Chill the crust for 15 minutes before baking it in the oven for 15 minutes. You should be able to smell a nice coconut scent in your kitchen by then. Take the crust out and let it chill before further use – I just pop mine into the fridge while I tend to the filling.
4. In a pot, combine sugar and corn starch together first. And then, add the whole can of coconut milk, lime juice, egg yolk and juice. Stir to combine.
5. Heat up the coconut lime mixture under medium heat and whisking constantly. You will need to whisk constantly so that it doesn’t stick at the bottom. Once your mixture becomes as thick as a condense milk, add in your lime zest and mix well.
6. Turn off the heat and let your filling cool for 15 minutes before pouring it into your coconut crust. If you have left over roasted dessicated coconut, you can sprinkle some over the top and let it chill in the refrigerator for 3-6 hours before serving.
This pie is just heavenly with a bit of Cool Whip on the side too.