Lime in da Coconut Pie

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

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. RECIPE NOTES WORTH READING
3. MORE UNIQUE SWEETS TO TRY

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! 

NOTES ON LIME IN DA COCONUT PIE

• You don’t have to make this in a blender. You can mix this by hand or with an electric mixer if needed. The blender just does a great job of incorporating the solids in the coconut milk into the custard.
• 3 limes should yield between 1/3 - 1/2 cup of juice. Use at least 1/3 cup and no more than 1/2 cup. 
• 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. 
• Toasting the coconut for the top of the pie is completely optional. 
• Use a standard pie shell (not deep dish). The pie will be very full but it won’t bake over. 
• I prefer Cool Whip with this but feel free to make your own sweetened whipped cream.
• You must use canned coconut milk, NOT cream of coconut or refrigerated coconut milk.

MORE FUN SWEETS TO TRY

If you enjoy unique desserts or crave sweets with lemon/lime or coconut, here are a few more recipes you may enjoy!

ATLANTIC BEACH PIE - North Carolina's coastal creamy, tart lemon pie recipe with the signature saltine crust sprinkled with sea salt. 

ITALIAN BAKELESS CAKE - A no-bake dessert with vanilla wafers and pineapple “pudding” made with condensed milk and lemon juice topped with cool whip, coconut, cherries and pecans. 

LEMON MACAROON TARTS - Light, chewy coconut macaroon tartlet shells filled with luscious, bright sweet-tart lemon curd topped with whipped cream. 

Lime in da Coconut Pie

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

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

Ingredients

• 1 9-inch pie pastry
• 3 limes
• 1 can (13.5 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
• 2 cups whipped topping

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 45-55 minutes or until set (a little jiggle in the center is OK). Cover with aluminum foil if the crust begins to brown too much. Cool pie to room temperature then refrigerate until ready to serve.
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. When ready to serve, top pie with whipped topping then sprinkle toasted coconut on top. Refrigerate to store.

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!
• 3 limes should yield between 1/3 - 1/2 cup of juice. Use at least 1/3 cup and no more than 1/2 cup.
• 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. 
• Toasting the coconut for the top of the pie is completely optional. 
• Use a standard pie shell (not deep dish). The pie will be very full but it won’t bake over. 
• I prefer Cool Whip with this but feel free to make your own sweetened whipped cream.
• You must use canned coconut milk, NOT cream of coconut or refrigerated coconut milk.

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

Images and text © South Your Mouth LLC 2011

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