Coconut-Lime Pie With Coconut-Macadamia Crust
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
8-10
ingredients
-
For the Crust
- 5 ounces vanilla wafers
- 2 ounces dry-roasted macadamia nuts
- 1⁄3 cup sweetened flaked coconut
- 1⁄4 cup melted unsalted butter
-
For the Filling
- 1 (15 ounce) can cream of coconut (Coco Lopez)
- 2⁄3 cup plain yogurt
- 1⁄2 cup fresh lime juice
- 2 teaspoons lime zest
- 3 tablespoons cold water
- 2 teaspoons unflavored gelatin
-
For the Topping
- 3⁄4 cup whipping cream, chilled
- 2 tablespoons powdered sugar
- lime zest
directions
- For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
- Process until finely ground.
- Transfer to a medium bowl and mix in the coconut.
- Add butter and stir until well blended.
- Press onto the bottom and sides of a 9-inch glass pie pan.
- Cover and freeze for at least 30 minutes (can be done days in advance).
- Preheat oven to 350°F.
- Bake about 20 minutes, or until the crust is golden brown.
- Cool thoroughly.
- For the Filling: In a large bowl, whisk together the first four ingredients.
- Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
- Let stand 10 minutes, or until the gelatin softens.
- Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
- Whisk into the coconut mixture and pour into the crust.
- Chill 4 hours or until set.
- Cover and keep refrigerated until ready to serve.
- For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
- Beat until stiff peaks form.
- Spoon or pipe onto cut serving pieces.
- Garnish with lime zest.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This is a recipe I have had in my collection for quite sometime. I too found it in Bon Appetit (and we all know they have outstanding recipes). It's a little expensive to make, so I only make it for very special occasions -- and it's yet to let me down. I've been asked to share the recipe every time I serve it. For garnish, I usually slice some lime slices and dip the edges in powdered sugar and place one on each serving. This is a very wonderful dessert.
-
I hate to say it, but this was awful. The filling was EXREMELY tart (and I like tart) and had a very unpleasant aftertaste. Thank goodness I tasted the filling before I put it into the shell. I tried to doctor it up with some sweetner, but no such luck. I junked the filling and made a frozen yogurt pie to take to the BBQ we were attending. On the other hand.....I REALLY liked the crumb pie shell, and will use THAT recipe again.....so it wasn't a total loss.
RECIPE SUBMITTED BY
Normaone
Yosemite National Park, 0