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Lime-Coconut Cream Pie

Author/Submitted by:
Servings: 8
Categories: Cream-Pie / Desserts / Pies & Pastries

1 1/4  cups  Flour
1/4  cup  Shortening, solid
3  tablespoons  Butter, cold, cut in small pieces
3  tablespoons  Water, cold, or a little more

1  cup  Sugar
1/4  cup  Cornstarch
4    Egg yolks, large
1  tablespoon  Lime peel, grated, fresh
1/2  cup  Lime juice, fresh
1 1/3  cups  Water
2  tablespoons  Butter

3  tablespoons  Water, cold
2  teaspoons  Unflavored gelatin
8 1/2  ounces  Cream of coconut, not coconut milk
1/2  teaspoon  Vanilla extract
1  cup  Whipping cream

    Lime peel, removed with vegetable peeler, cut in sticks

1. Have a 9" pie plate ready. To make pastry in food processor: process flour, shortening, and butter with short pulses until coarse crumbs form. Add water; process with short pulses just until water is blended. Remove blade, then dough. By hand: cut shortening and butter into flour in medium bowl with pastry blender until mixture resembles coarse crumbs. Drizzle on water, 1 tb at a time, tossing mixture with fork until dough clumps together. Gather dough into ball, then press into disk. Wrap and refrigerate about 1 hour, until firm enough to roll. Preheat oven to 425 F. Roll out dough on lightly floured surface with lightly floured rolling pin to 13" circle. Line pie plate with dough. Fold edge under to form rim. Crimp or flute rim. Prick bottom and sides of shell with fork at 1" intervals. Chill in freezer about 10 minutes, until dough is very firm. Line chilled pastry with foil and weight with about 2 c dried beans or pie weights. Bake 15 minutes, until pastry is just set. Carefully lift foil with beans and remove. Bake pastry 8-12 minutes longer, until crust is golden brown. Remove to a wire rack. Pour beans into container, cover tightly, and save for future pies. (Do not cook.)

2. Lime filling: Whisk sugar and cornstarch in medium saucepan. Whisk in egg yolks and lime juice until smooth. Stir in water and continue stirring over medium heat until mixture comes to a full boil, 5-8 minutes. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat. Add lime peel and butter; stir until butter melts. Pour hot filling into pie shell. Refrigerate 45-60 minutes, until cooled.

3. Coconut cream topping: sprinkle gelatin on water in 2-quart saucepan and let stand 2 minutes to soften. Stir over medium heat with rubber spatula 1-2 minutes, until gelatin dissolves, liquid is clear, and no granules are visible. Stir in cream of coconut and vanilla.

4. Beat whipping cream in medium bowl with electric mixer until stiff peaks form when beaters are lifted. Set pan of topping mixture in larger bowl of ice. Stir with spatula, reaching in corners and scraping bottom of pan. Mixture will gel as it cools, about 3 minutes. When thick enough to mound when dropped from spatula, remove from ice. Whisk 1/2 c beaten cream into topping mixture until smooth. With rubber spatula, fold in remaining whipped cream. (If necessary, return bowl to ice bath and continue gently folding until mixture is spreadable, but not firm.) Spoon topping on cooled filling, then spread to cover, swirling topping decoratively. Refrigerate at least 2 hours, until firm enough to cut. Keeps up to 3 days, refrigerated. To serve, garnish with lime peel.

The creamy coconut topping is sublime with the slightly tart filling. The pie can be made up to 3 days ahead.

The creamy coconut topping is sublime with the slightly tart filling. The pie can be made up to 3 days ahead.

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