Coconut-Lime Cream Pie

Name: Coconut-Lime Cream Pie
Yield: Serves 8
Ingredients: 3 large eggs plus 3 large yolks; ¾ cup (6 fl oz/180 ml) fresh lime juice (from about 6 large limes); 1 cup (8 oz/250 g) sugar; 6 tablespoons (3 oz/90 g) unsalted butter, cut into ½-inch (12-mm) pieces; Ginger-Coconut Crust Whipped Cream; ¼ cup (¾ oz/20 g) unsweetened shredded coconut, toasted (see note); 1 tablespoon grated lime zest

Preparation info

Serves
8

Difficulty
Easy

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Tangy and sweet, this impressive pie offers an explosion of contrasting textures and flavors. A crunchy, spiced crust encloses a luxurious tart lime curd, billows of whipped cream come next, and then a sprinkle of crispy toasted coconut tops it off. My husband loves lime desserts, and he requested this recipe be included here.

Ingredients

For the Lime Curd

6 tablespoons (3 oz/90 g) unsalted butter, cut into ½-inch (12-mm) pieces

Dessert
Vegetarian
Pie
Gluten-free

Method

To make the lime curd, set a fine-mesh sieve over a bowl. In a heavy-bottomed saucepan over medium-high heat, combine the butter, sugar, lime juice, and lime zest, and cook, stirring, until the sugar dissolves and the mixture just comes to a simmer. In another bowl, whisk together the eggs and egg yolks.
Slowly whisk the hot lime mixture into the eggs, whisking