An extraordinarily creamy custard pie recipe with coconut milk and fresh lime juice whipped in a blender then baked to perfection.
Remember that scene in Practical Magic when they made Midnight Margaritas?? They were dancing and singing the ‘Lime in da Coconut’ song and having a grand ol’ time??
That scene endeared me to Stockard Channing and Dianne Wiest even more than I already was. And it made me think I might have some witches in my DNA somewhere.
This pie makes me think of that scene (it has limes and coconut AND you make it in a blender) so I decided to name it after the song – Lime in da Coconut Pie!
Making this in a blender isn’t mandatory but it does do a brilliant job of whipping the eggs and coconut milk (which will have fatty solids) into a velvety smooth, creamy texture so I do recommend using a blender if you have one.
I don’t always make homemade whipped cream. If I have heavy cream in the fridge, I make it homemade. If I have a tub of Cool Whip, I use Cool Whip. Homemade whipped cream won’t hold its shape as long so if you’re making this the day ahead or want it to last a few days, you might want to use Cool Whip.

Lime in da Coconut Pie
Ingredients
- 1 9-inch pie pastry
- 3 limes
- 1 can (14-oz) coconut milk
- 4 eggs
- 1 cup sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon coconut extract
- 2 1/4 cups sweetened flaked coconut, divided
- 1 cup heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- Zest and juice the limes then add both the zest and juice to a blender. Add coconut milk, eggs, sugar, flour, salt and extract. Cover then process until blended.
- Add 2 cups coconut to blender then cover and pulse just until combined.
- Pour mixture into pie pastry.
- Bake at 350 degrees 50-55 minutes or until a knife inserted near the center comes out clean. Cool to room temperature then refrigerate until set.
- While oven is still hot, toast remaining 1/4 cup coconut on a shallow pan for about 5 minutes or until just starting to brown. Cool completely.
- In a small bowl, beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form then spread over pie.
- Sprinkle toasted coconut over whipped cream. Refrigerate until ready to serve.
Notes
- You don’t have to make this in a blender. You can mix this by hand or with an electric mixer if needed. The coconut won’t be as fine but it’s still amazing!
- Cool Whip can be used instead of making whipped cream.
- Toasting the coconut for the top of the pie is completely optional.
- Not all coconut extracts have the same potency so you may find that you need to add more than 1/2 teaspoon. Taste the filling before adding the coconut then add more if needed.
- Use a standard pie shell (not deep dish). The pie will be very full but it won’t bake over.
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Hi there! While I’m not able to respond to every comment, I try hard to answer any questions that haven’t been addressed in the post, recipe or in other comments.
I can tell you now 1) I have no idea if you can substitute Minute Rice or brown rice in my recipes because I’ve never used them and 2) If I know how to convert a recipe to a Crock Pot version, I will make a note about it (otherwise, I don’t know).
And though I may not respond to them all, I do read each and every comment and I LOVE to hear from you guys! Thanks, y’all! - Mandy