Tropical Coconut Lime Cream Pie

This Tropical Coconut Lime Cream Pie is a refreshing twist on the classic coconut cream pie, featuring zesty lime and a hint of vanilla, perfect for a summer treat.

Prep time: 30 minutes
Cook time: 10 minutes
Serves: 8

Ingredients

1 1/2 cups graham cracker crumbs

1 cup sweetened shredded coconut

1/2 cup unsalted butter, melted

3/4 cup granulated sugar

1/4 cup cornstarch

1/4 tsp salt

2 cups whole milk

1 cup coconut milk

3 large egg yolks

1 tsp lime zest

2 tbsp lime juice

1 tsp vanilla extract

1 1/2 cups heavy cream

1/4 cup powdered sugar

Instructions

Step 1: Preheat oven to 350°F (175°C).

Step 2: In a medium bowl, mix graham cracker crumbs, shredded coconut, and melted butter until combined. Press mixture into a 9-inch pie pan. Bake for 10 minutes, then let cool.

Step 3: In a saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually add whole milk and coconut milk, whisking until smooth.

Step 4: Cook over medium heat, stirring constantly, until mixture thickens and begins to boil. Boil for 1 minute then remove from heat.

Step 5: In a separate bowl, whisk egg yolks. Gradually whisk half of the hot milk mixture into the yolks, then return the mixture to the saucepan.

Step 6: Bring to a gentle boil and cook for 2 minutes, stirring constantly.

Step 7: Remove from heat and stir in lime zest, lime juice, and vanilla extract. Pour filling into the crust and refrigerate until set, about 4 hours.

Step 8: In a large bowl, whip the heavy cream with powdered sugar until stiff peaks form.

Step 9: Spread whipped cream over the chilled pie and garnish with additional lime zest and toasted coconut.

Storage

Store covered in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for 10-15 seconds if desired.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.