Lime in da Coconut Pie

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.

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dessert

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Lime in da Coconut Pie

An extraordinarily creamy custard pie recipe with coconut milk and fresh lime juice whipped in a blender then baked to perfection.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

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

1. 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.
2. Add 2 cups coconut to blender then cover and pulse just until combined.
3. Pour mixture into pie pastry.
4. 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.
5. 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.
6. In a small bowl, beat cream until it begins to thicken. Add powdered sugar; beat until soft peaks form then spread over pie.
7. 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. 

https://www.southyourmouth.com/2011/11/lime-in-da-coconut-pie.html

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