lime & coconut cream pie

Name: Lime & Coconut Cream Pie
Prep time: 30 min
Cook time: 50 min
Yield: 8
Cuisine: American
Ingredients: - pastry for single-crust pie (9 inches); 3 medium limes; 2 cup(s) flaked coconut, divided; 1 can(s) (13.66 ounces) coconut milk; 4 - eggs; 1 cup(s) sugar; 1/4 cup(s) all-purpose flour; 1/4 teaspoon(s) salt; 1/2 teaspoon(s) coconut extract, optional; 1 cup(s) heavy whipping cream; 1 tablespoon(s) powdered sugar; - toasted flaked coconut

review

Private Recipe by

Chrystal Cackler

@journeyrock92

Huntsville, AL

From my Mamaw's recipe collection.

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yield 8 serving(s)

prep time 30 Min

cook time 50 Min

method Bake

Ingredients For lime & coconut cream pie

pastry for single-crust pie (9 inches)
3 md

limes
2 c

flaked coconut, divided
1 can

(13.66 ounces) coconut milk
4

eggs
1 c

sugar
1/4 c

all-purpose flour
1/4 tsp

salt
1/2 tsp

coconut extract, optional
1 c

heavy whipping cream
1 Tbsp

powdered sugar
toasted flaked coconut

How To Make lime & coconut cream pie

1
Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.

2
Finely grate peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full). Bake on a lower oven rack 50-55 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack; refrigerate until cold.
3
In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
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