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Coconut Lime Cream Pie Recipe

Coconut Lime Cream Pie Recipe

Learn how to make the best homemade Coconut Lime Cream Pie with this easy baking recipe. A buttery graham cracker crust filled with silky coconut custard infused with fresh lime zest and juice, topped with billowy whipped cream and toasted coconut for the perfect tropical dessert.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced coconut lime cream pie on a white ceramic cake stand, with soft natural light highlighting the distinct layers - the golden graham cracker crust, pale yellow-green coconut lime filling, and the billowy white whipped cream topping. A close-up reveals the silky smooth texture of the filling studded with coconut flakes, while lime zest and toasted coconut are scattered artfully across the top, creating visual contrast. The surrounding setting includes fresh limes cut in half and whole, alongside scattered coconut flakes on a marble countertop, emphasizing the pie's tropical flavor profile.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Crust:</li><li class="ingredients-single-item">200g graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">75g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Coconut Lime Filling:</li><li class="ingredients-single-item">400ml full-fat coconut milk</li><li class="ingredients-single-item">200ml whole milk</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">60g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">Zest of 2 limes</li><li class="ingredients-single-item">60ml fresh lime juice (about 2-3 limes)</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">80g sweetened shredded coconut</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">For the Topping:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">30g powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g toasted coconut flakes</li><li class="ingredients-single-item">Lime zest for garnish</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine mesh strainer</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. For the crust, place graham crackers in a food processor and pulse until you have fine crumbs. Mix the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into your pie dish, creating a compact layer up the sides. The firmness here is crucial—a loose crust will crumble when serving.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bake the crust for 8-10 minutes until lightly golden and fragrant. The toasting process not only adds flavor but also creates a barrier that prevents the filling from making the crust soggy. Allow to cool completely on a wire rack while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a medium saucepan, combine coconut milk and whole milk. Bring to a gentle simmer over medium heat, stirring occasionally to prevent a skin from forming. Meanwhile, in a large bowl, whisk together sugar, cornstarch, and salt until no lumps remain.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add egg yolks to the sugar mixture and whisk until smooth and pale yellow. This step is crucial for creating a silky texture—the sugar granules actually help break down the proteins in the yolks, preventing a grainy filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>When the milk mixture is hot but not boiling, slowly stream about half into the egg mixture while whisking constantly. This tempers the eggs, gradually raising their temperature without scrambling them. Pour the tempered egg mixture back into the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Cook over medium heat, whisking continuously, until the mixture thickens significantly and begins to bubble, about 3-5 minutes. The continuous whisking is essential—cornstarch activates fully at the boiling point, but can form lumps if not agitated. You'll know it's ready when the whisk leaves visible trails in the mixture.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove from heat and whisk in butter, lime zest, lime juice, shredded coconut, and vanilla extract. The acidity of the lime juice will react with the dairy proteins to further thicken your filling, while the fats in the butter give it a glossy finish and velvety mouthfeel.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the smoothest possible texture, strain the filling through a fine-mesh sieve into a clean bowl, pressing gently with a spatula. This removes any potential egg lumps or fibrous pieces of lime zest, though you'll retain the flavor. Stir in most of the shredded coconut, reserving some for the topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm filling into your cooled pie crust, smoothing the top with a spatula. Press a piece of plastic wrap directly onto the surface of the filling (this prevents a skin from forming) and refrigerate until completely chilled and set, at least 4 hours or ideally overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>About 30 minutes before serving, toast the coconut flakes by spreading them on a baking sheet and placing in a 180°C oven for 3-5 minutes until golden brown. Watch carefully as coconut burns quickly! Allow to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the topping, beat the cold heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form. The key is starting with everything cold—even chilling your mixing bowl beforehand helps achieve the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the plastic wrap from the chilled pie and spread or pipe the whipped cream over the filling. Garnish with toasted coconut flakes and additional lime zest for a beautiful presentation and flavor contrast. Serve immediately or chill until ready to serve. For the cleanest slices, dip your knife in hot water and wipe clean between cuts.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Coconut Lime Cream Pie?

The key ingredients include graham crackers, butter, coconut milk, whole milk, egg yolks, lime zest and juice, shredded coconut, cornstarch, vanilla extract, heavy cream for topping, and toasted coconut flakes for garnish.

How to cook Coconut Lime Cream Pie at home?

Learn how to cook Coconut Lime Cream Pie by first making a graham cracker crust, then preparing a coconut lime custard by tempering egg yolks with hot coconut milk, cooking until thickened, and finishing with lime juice and zest. After chilling, top with freshly whipped cream and toasted coconut for the perfect tropical dessert.

Why does my coconut lime custard filling turn out lumpy instead of smooth?

Lumpy custard typically results from improper tempering of eggs or insufficient whisking. Always slowly stream hot liquid into egg mixture while whisking constantly, strain the final mixture through a fine-mesh sieve, and maintain continuous whisking during cooking to prevent proteins from coagulating unevenly.

Can I make this tropical pie ahead of time for a special occasion?

Yes, this pie is perfect for preparing ahead! The custard-filled crust can be made up to 2 days in advance and stored covered in the refrigerator. Add the whipped cream topping and garnishes just a few hours before serving for the freshest presentation.

What's the secret to getting the perfect balance of coconut and lime flavours?

The perfect balance comes from using both coconut milk and shredded coconut for depth of flavour, while fresh lime zest provides aromatic oils and juice adds brightness. Adjust to taste - more zest for fragrance or more juice for tanginess. The overnight chill allows flavours to meld beautifully.

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My guests couldn't stop raving about it.", "name": "Tropical Paradise", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sven Johansson", "datePublished": "2024-04-12", "reviewBody": "This pie is like a tropical vacation in every bite! The silky texture of the filling is what makes it special. I followed the recipe exactly and it set perfectly. Will definitely make again when I want to impress.", "name": "Vacation in a Slice", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-18", "reviewBody": "The creamiest pie filling I've ever made! Worth every minute of prep time. The contrast between the buttery crust and tangy filling is perfect. This has become our new favorite summer dessert.", "name": "Silky Smooth Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Chen Wei", "datePublished": "2024-04-20", "reviewBody": "I was worried about making a custard from scratch but the instructions were so clear. The results were amazing - much creamier than any store-bought version. The lime flavor is perfectly balanced with the coconut.", "name": "First-time Success", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Thompson", "datePublished": "2024-04-22", "reviewBody": "This pie converted my coconut-hating husband! The technique of straining the custard really does make a difference in the texture. I've already shared this recipe with my entire family. Absolute perfection!", "name": "Coconut Converter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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