Coconut Lime Custard Pie
Escape to a tropical paradise with this Coconut Lime Custard Pie, a luscious dessert that combines zesty lime, creamy coconut milk, and a perfectly toasted coconut-graham cracker crust. Bursting with vibrant citrus flavor and a silky custard filling, this pie is both refreshing and indulgent. The graham cracker crust adds a touch of buttery crunch, while the homemade whipped cream topping and golden toasted coconut garnish create a visually irresistible finish. Perfect for summer gatherings or anytime you crave a taste of the tropics, this recipe is easy to prepare and chills beautifully, making it an ideal make-ahead dessert. Indulge in the creamy, tangy perfection of this Coconut Lime Custard Pie, a crowd-pleasing treat that shines with its blend of tropical flavors and textures.
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Recipe Information
Ingredients
- 1 cup Sweetened shredded coconut
- 1.25 cups Graham cracker crumbs
- 6 tablespoons Unsalted butter, melted
- 3 tablespoons Granulated sugar
- 14 ounces Sweetened condensed milk
- 0.5 cup Coconut milk
- 0.5 cup Lime juice (freshly squeezed)
- 1.5 teaspoons Lime zest
- 4 Large egg yolks
- 1 cup Whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C).
Toast the shredded coconut by spreading it on a baking sheet and baking for 5-7 minutes, stirring occasionally until golden brown. Remove from the oven and let cool.
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, 1/2 cup of toasted coconut, and melted butter until well combined.
Press the mixture firmly into the bottom and sides of a 9-inch pie pan to form the crust. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Let cool completely.
In a large bowl, whisk together the sweetened condensed milk, coconut milk, lime juice, lime zest, and egg yolks until smooth and fully combined.
Pour the custard mixture into the prepared crust and spread evenly.
Bake for 12-15 minutes, or until the custard is set but still slightly wobbly in the center. Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or until fully chilled and set.
Just before serving, make the whipped cream topping: In a mixing bowl, beat the whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer on high speed until soft peaks form.
Spread or pipe the whipped cream over the chilled pie and sprinkle the remaining toasted coconut on top as garnish.
Serve immediately and enjoy this tropical delight!
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 164 mg | 55% | |
| Sodium | 177 mg | 8% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 43.5 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 270 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
