If you're looking for a dessert that transports you straight to a tropical island, this Tropical Coconut Lime Cream Pie is your ticket. It's a refreshing blend of creamy coconut and zesty lime, perfect for any occasion that calls for a little sunshine on a plate.
The graham cracker crumbs form the base of our crust, providing a sweet and sturdy foundation. Adding sweetened shredded coconut to the crust not only enhances the tropical vibe but also adds a pleasant chewiness. Unsalted butter helps bind the crust together while adding richness.
Our filling starts with granulated sugar for sweetness, balanced by cornstarch to thicken it up. A pinch of salt enhances the flavors. Both whole milk and coconut milk are used; the whole milk provides creaminess, while the coconut milk intensifies the tropical taste. Egg yolks enrich the filling, adding depth and a silky texture.
The lime zest and lime juice are what give this pie its zing, cutting through the creaminess with a refreshing citrus note. Finally, a touch of vanilla extract rounds out the flavors. For the topping, heavy cream whipped with powdered sugar creates a light, fluffy finish.
This pie is best served chilled, on its own or with a side of fresh tropical fruit like mango or pineapple. For a fun twist, serve with a scoop of coconut or lime sorbet alongside.
First, preheat your oven to 350°F (175°C). Take a medium bowl and mix the graham cracker crumbs, shredded coconut, and melted butter until everything is nicely combined. Press this mixture firmly into a 9-inch pie pan. Pop it into the oven for about 10 minutes, just until it’s set and slightly golden. Then, let it cool completely on a wire rack.
Next, grab a saucepan and whisk together the granulated sugar, cornstarch, and salt. Gradually whisk in the whole milk and coconut milk until you have a smooth mixture. Place the saucepan over medium heat. Stir continuously as it heats up, until the mixture thickens and starts to boil. Let it boil for just one minute, then take it off the heat.
In a small bowl, whisk your egg yolks. Slowly, so you don’t scramble them, whisk in half of the hot milk mixture. Once combined, pour it all back into the saucepan. Return it to the heat and bring it to a gentle boil, stirring constantly for about 2 minutes until thickened. Remove from the heat again and stir in the lime zest, lime juice, and vanilla extract.
Pour this delicious filling into your prepared crust. Cover it and refrigerate for at least 4 hours, until set. While it’s chilling, whip the heavy cream with powdered sugar in a large bowl until stiff peaks form. Once the pie is set, spread the whipped cream over the top and garnish with extra lime zest and some toasted coconut if you like.
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