Coconut-Lime Cream Pie

Preparation info
  • Serves


    • Difficulty


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.


For the Lime Curd

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


  1. 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.
  2. Slowly whisk the hot lime mixture into the eggs, whisking