Coconut Lime Pie

This month is all about the citrus juicer, and that makes me pretty happy.  I love using citrus in baking because it adds an often needed balance to all the sugar and butter that go along with making desserts.  This pie is a bit of a spin-off from a key lime pie.  I love key lime pie, but have you ever juiced enough of those tiny limes to make several pies?  I have.  I made key lime pie for 40 people once and it took forever to get enough fresh juice out of those little suckers.  So I decided to create a pie using regular limes (which are more acidic than key limes) and add in some coconut to balance that extra tartness.

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Now graham cracker crust is the go-to when making key lime pie.  But since I was already swapping out key limes with regular ones, I created an entirely different crust.  Coconut and lime are a pretty obvious pairing, and doing away with cookies for the crust allowed me to make one that was gluten-free, a big plus for a lot of my friends.  Coconut flour and almond meal are the main components in this easy crust.  It comes together quickly and creates a lovely toasted coconut aroma in the house while baking.  The crust will seem very crumbly, but don’t worry.  Once it bakes and sets it holds together just fine.

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Make sure to firmly press the mixture down so it creates a cohesive crust.

 

Other than lime juice, a key lime pie filling always has sweetened condensed milk and egg yolks in it.  I stuck to that tradition but added in a little coconut milk and lime zest for good measure.  The Ankarsrum plastic whisking bowl comes in handy when putting the filling together.

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Citrus zest is the best! Ready for the oven.

 

When you first open that can of coconut milk for the filling, carefully scoop out a half cup of the solid “cream” on top.  Store it in the fridge to be used for coconut whipped cream later.  There will be a little coconut milk left over after making the filling.  Just stash in your fridge and add to smoothies, stir-fries or curries.

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Buy full fat canned coconut milk so you have the solid cream top.

 

Adding the coconut cream to the topping makes the whipped cream firmer and very manageable for piping a pretty design on top of the pie.

While this pie does require a fair amount of time to set up in the fridge after baking, I always view that as a positive because it means dessert can be made in advance.  Happy baking and let us know if you have any questions or comments!

This month’s promotional details: With the purchase of either the Pearl Blue or Pearl Green Mixer, you will receive the Citrus Press Attachment for FREE and if you already own an Ankarsrum Assistant, you can purchase a Citrus Press on sale. Visit your local retailer today to order yours.

For more instructions on using the citrus press, please click HERE.

 

 

Coconut and Lime Pie

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Prep Time: 15 minutes

Cook Time: 22 minutes

 

Crust:

3/4 cup almond meal/flour

3/4 cup coconut flour

1/4 cup plus 2 Tbsp. sugar

1/4 tsp. kosher salt

8 Tbsp. unsalted butter, melted

Filling:

4 medium sized limes

zest of 1 lime

4 egg yolks

1 (14 oz.) can sweetened condensed milk

2 Tbsp. canned coconut milk

Topping:

1/2 cup “cream” from canned coconut milk

2 Tbsp. sugar

1 cup heavy whipping cream

dried coconut flakes for garnish, if desired

 

 

Preheat oven to 350° F.  In a medium bowl whisk together the almond meal, coconut flour, sugar and salt for the crust.  Add the melted butter and stir until the mixture is combined and has a crumbly texture.  Press mixture firmly into the bottom and sides of a 9-inch pie pan.

Bake for 10 minutes.  Set aside to cool slightly while you make the filling.

Set up the Ankarsrum base with the citrus juicer attachment.  Cut the 4 limes in half and juice on medium-low speed (2 o’clock).  You should have 1/2 cup fresh lime juice.

Remove the citrus juicer and set up the Ankarsrum base with the plastic whisking bowl and the single wire whisks.  Whisk together the egg yolks, sweetened condensed milk and 2 Tbsp. coconut milk on medium speed (3 o’clock) till thoroughly combined.  Add the 1/2 cup fresh lime juice and zest.  Whisk until just mixed together.

Pour the filling into the crust and bake for 12 minutes.  Place on a heat proof surface and let cool to room temperature.  Then place in the refrigerator for at least 8 hours.  Store the coconut “cream” for the topping in the fridge as well while the pie sets.

To make the topping, add the chilled coconut cream and the sugar to the plastic whisking bowl with the balloon wire whisks.  Whisk on medium high speed (5 o’clock) until thoroughly blended.  Scrape down the sides.  Add the heavy whipping cream and whip until firm peaks form.

To serve: Serve the coconut whipped cream on the side or place in a piping bag and decorate top of chilled pie, then sprinkle with coconut flakes.

 

Yield: 8-10 servings, 1 (9-inch) pie

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.