KEY LIME-COCONUT PIE
Provided by Bobby Flay
Time 5h5m
Yield 1 (9-inch pie)
Number Of Ingredients 14
Steps:
- For the pie: Preheat the oven to 325 degrees F.
- Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
- Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
- Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
- For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
- To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.
COCONUT CRUSTED KEY LIME PIE
Provided by Food Network
Categories dessert
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Lightly coat a 9-inch tart tin plate with nonstick vegetable spray. In a bowl, stir together the flour, sugar, and 1/4 cup of the coconut. With fingers or a pastry blender, work in the butter until the mixture looks like coarse meal. Sprinkle on 2 to 3 tablespoons of the egg water and blend together. Form into a disc and wrap in plastic. Refrigerate for at least 1/2 hour. Roll the dough into a 9 1/2-inch round and fit into the tart tin.
- Mix together the remaining 2 cups coconut, egg whites, confectioners' sugar and vanilla. Lightly press mixture against the sides of the tin. Chill for 30 minutes then bake in a preheated 375-degree F oven for 8 minutes, until just set.
- Key Lime Filling: In a bowl, mix together the yolks, sweetened condensed milk, key lime zest and juice. Pour it into the shell and bake in a preheated 325 degree F oven for 18 minutes and just set. Set on a rack to cool, refrigerate until chilled.
4-INGREDIENT COCONUT-LIME PIE
This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.
Provided by Food Network Kitchen
Categories dessert
Time 4h35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
- Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.
COCONUT-KEY LIME PIE
A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
- In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.
Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g
COCONUT LIME PIE
Give the American classic key lime pie a twist with ginger biscuits and toasted coconut for a tropical treat to end a special meal
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 40m
Number Of Ingredients 8
Steps:
- Put the biscuits in a food processor and whizz to fine crumbs. Add the butter and whizz again briefly, then tip the buttery crumbs into a 22cm fluted tart tin. Use the back of a spoon to press the crumbs over the surface and up the sides of the tin until evenly spread and compacted. Make sure that there are no gaps in the crust or the filling will leak. Chill for 10 mins.
- In a large saucepan, whisk together the lime zest and juice, condensed milk, coconut cream and 100ml double cream. Place on a medium-high heat and bring to a simmer. Bubble quite vigorously for 4 mins, then pour into the tart case - this is easiest if you transfer the liquid to a jug and pour straight into the case while it is still in the fridge. Chill for at least 4 hrs or until completely set.
- When you are ready to serve, lightly whip together the remaining cream and icing sugar until it is just forming soft peaks. Pile it into the centre of the pie and smooth out towards the edges. Scatter over the toasted coconut and serve. Leftovers will keep in the fridge for 2 days.
Nutrition Facts : Calories 661 calories, Fat 46 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 42 grams sugar, Protein 7 grams protein, Sodium 0.6 milligram of sodium
COCONUT-KEY LIME PIE
I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.
Provided by Andi
Time 3h40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
- Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
- Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.
Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g
COCONUT KEY LIME TART
Make and share this Coconut Key Lime Tart recipe from Food.com.
Provided by Candace Michelle 2
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 11
Steps:
- For the crust:.
- In a food processor, blend together graham cracker crumbs, coconut, and sugar.
- Add about 7 tablespoons melted butter. Pulse a few times. If it seems like it needs more butter add another tablespoon.
- Pour contents into an 11″ tart pan and press to form a shell.
- Bake crust for 10 minutes at 400 degrees.
- For pie:.
- Whisk sweetened condensed milk with the egg yolks.
- Stir in whipping cream and key lime juice.
- Pour into prepared coconut graham cracker crust and bake at 325° for 15 minutes.
- Cool to room temperature and refrigerate for at least an hour before slicing.
Nutrition Facts : Calories 3561.7, Fat 202.1, SaturatedFat 119.7, Cholesterol 1455.7, Sodium 1329.6, Carbohydrate 397.4, Fiber 5, Sugar 333.8, Protein 55.8
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