LIME & COCONUT CREAM PIE
My custard pie features two tropical flavors I love. Plus, it's a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.
Nutrition Facts :
LIME-COCONUT CREAM-PIE JARS
These individual cream "pies" get their silkiness from coconut milk and a zesty lift from limes. They're also fun to make, especially if you have kids who love spooning stuff into containers. Bake the graham-cracker crust and divide it into mini jars, add a tier of custard and another of whipped cream, and finish with toasted coconut flakes and more zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h40m
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F with racks in upper and lower thirds. Pulse graham crackers in a food processor until finely ground. Add butter, 1 tablespoon granulated sugar, and 1/8 teaspoon salt; pulse to combine. Spread mixture in a single layer on a baking sheet. Spread coconut flakes in an even layer on another rimmed baking sheet.
- Place both sheets in oven; bake until coconut is golden, 8 to 10 minutes; and graham-cracker mixture is darker-golden and fragrant, 10 to 12 minutes. Let coconut cool completely (it can be stored in an airtight container up to 1 week). Divide graham-cracker mixture evenly among six 8-ounce glass jars or glasses; gently press to create an even layer (a metal ice cream scoop is great for this). Transfer to refrigerator.
- Whisk together cornstarch and remaining 3/4 cup granulated sugar and 1/2 teaspoon salt in a medium saucepan. Add egg yolks; whisk to combine. Whisk in coconut milk and half and half; cook over medium-high heat, stirring constantly, until bubbling and thick, about 4 minutes. Continue to boil, whisking constantly, 2 minutes more. Remove from heat; stir in lime zest and juice and sweetened coconut. Add butter; whisk until melted.
- Transfer pudding to a large heat-proof liquid measure with a spout; let cool about 10 minutes. Divide pudding among jars, place a piece of plastic wrap directly on the surface of each (to stop skins from forming), and refrigerate until firm, at least 1 1/2 hours and up to 2 days.
- Whisk cream and confectioners' sugar until soft peaks form. Dollop mixture on top of puddings and refrigerate, uncovered, up to 1 hour, or serve immediately, topped with toasted coconut and more lime zest.
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.
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.
KEY LIME PIE IN A JAR
As if creamy, cool key lime pie wasn't delicious enough in itself - especially during these last hot days of summer - there's just something about individual servings in jars that send it over the top. With each bite, the whipped cream mellows the tart, zesty lime filling, and then you reach that buttery graham cracker layer. So good.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees Fahrenheit. Set jars onto a jelly roll pan or baking sheet.
- Place graham crackers in a Ziploc bag and smash to crumbs with a rolling pin. Add to a medium bowl along with the sugar and pinch of salt. Stir with a fork until incorporated. Drizzle melted butter into the crumb and sugar mixture; stir with a fork until blended.
- Spoon graham cracker crumb mixture into each of the four jars, dividing evenly among the jars. Press very slightly into the bottom and up the sides, but don't compact the crumbs like you would a normal graham cracker crumb crust, or the crust will compact too much in the bottom of the jar and won't come up easily with a spoon.
- Zest one of the limes. Add sweetened condensed milk, lime juice, egg yolks, and lime zest to a medium bowl. Stir with a whisk until all ingredients are well-combined. Dividing the mixture evenly, filling into the jars.
- Bake for about 15 minutes, or until the filling no longer jiggles.
- Let cool at room temperature for about 30 minutes, then cover with lids and bands and refrigerate for at least two hours, until chilled.
- To serve, top with whipped cream, a lime slice, and tall parfait spoons.
- Keeps for up to three days in the refrigerator (add whipped cream and garnish right before serving).
NO-BAKE KEY LIME PIE JARS RECIPE BY TASTY
Here's what you need: graham cracker crumbs, sugar, kosher salt, unsalted butter, cream cheese, sweetened condensed milk, heavy cream, key lime juice, key lime zest, powdered sugar, mason jar
Provided by Alix Trager
Categories Desserts
Time 1h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a small bowl, mix together the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix with a fork until the texture resembles wet sand. Set aside.
- In a medium bowl, beat the cream cheese, condensed milk, and 1 tablespoon heavy cream with an electric hand mixer until smooth and thick and the beaters leave a ribbon when lifted out of the bowl, 3-4 minutes. Using a flexible spatula, fold in the key lime juice and ½ teaspoon key lime zest until just combined.
- Place the jars on a baking sheet. Spoon 2 scant tablespoons of the crumb mixture into each jar. Reserve the remaining crumbs. Press down firmly on the crumbs in the jars to form a packed, even layer.
- Divide the filling evenly between the jars, about ¼ cup (25 G) per jar. Cover the jars with the lids and refrigerate for at least 1 hour, or up to overnight.
- In a medium bowl, whip the remaining ⅓ cup (80 ML) heavy cream and the powdered sugar with an electric hand mixer until soft peaks form.
- When ready to serve, top each jar with a dollop of whipped cream, the remaining cookie crumbs, and the remaining ½ teaspoon lime zest. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 34 grams, Fat 27 grams, Fiber 0 grams, Protein 5 grams, Sugar 25 grams
More about "lime coconut cream pie jars recipes"
NO BAKE COCONUT CREAM PIE IN JARS - A SOUTHERN SOUL
From asouthernsoul.com
Reviews 24Servings 8Cuisine AmericanCategory Dessert
- Heat oven to 325 degrees. Place coconut on sheet pan. Cook in oven for 3 minutes. Stir with a fork or thongs. Cook for another 2 - 3 minutes until coconut is light, golden brown. Set aside to cool.
- In a medium size bowl, mix together crushed graham crackers, sugar and butter. Spoon about 2 heaping tablespoons into 8 jars (1/2 pint size.)
- Place heavy cream and powered sugar in a large bowl. Using a stick blender, pulse on and off, whipping cream and sugar together until stiff peaks are formed. Spoon whipped cream on top of pudding layer.
COCONUT CREAM PIES IN JARS & COOKBOOK GIVEAWAY
From crazyforcrust.com
Reviews 244Estimated Reading Time 6 mins
- To make the crust: pulse flour, salt, and sugar in a food processor. Add the butter and pulse until pea-sized pieces of dough form. Start with 4 tablespoons of water and pulse just a few times. The dough will still be crumbly, but will stick together when pressed. Add more water if needed. Note: it will not form into a ball in the food processor! Remove from machine and turn into a bowl.
- When dough is chilled, remove from refrigerator and roll until 1/8-1/4” thick. (I like my dough thicker!) Use the open mouth of the jars to cut circles of dough. Press one circle of dough in the bottom of each jar. Bake 2” apart on a cookie sheet at 350 degrees for 10-12 minutes. Cool.
- In a large heatproof bowl, whisk the egg yolks and 2/3 cup sugar. Whisk until the mixture is pale yellow and smooth, 30-45 seconds by hand.
4 INGREDIENT COCONUT LIME PIE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
LIME-COCONUT CREAM-PIE JARS | RECIPE - PINTEREST
From pinterest.com
LIME-COCONUT CREAM-PIE JARS
From pinterest.co.uk
NO BAKE KEY LIME PIE JARS - VALENTINA'S CORNER
From valentinascorner.com
NO BAKE MANGO LIME PIE DESSERT - ADORE FOODS
From adorefoods.com
COCONUT CREAM KEY LIME PIE - CTV
From more.ctv.ca
COCONUT KEY LIME PIE | A CLASSIC, WITH A TROPICAL TWIST!
From dessertnowdinnerlater.com
25 MASON JAR DESSERTS - RECIPES FOR DESSERT IN A JAR
From countryliving.com
COCONUT CREAM PIE (GLUTEN AND DAIRY FREE) - BAKING A MOMENT
From bakingamoment.com
LIME-COCONUT CREAM-PIE JARS
From pinterest.com.au
NO BAKE KEY LIME PIE IN A JAR - A MILLION MOMENTS
From millionmoments.net
22 CREAM PIES IDEAS IN 2022 | PIE DESSERT, DESSERTS, DESSERT RECIPES
From pinterest.co.uk
LIME COCONUT ICE CREAM - THE ENDLESS MEAL®
From theendlessmeal.com
370 DESSERTS IDEAS IN 2022 | DESSERTS, DESSERT RECIPES, FOOD
From pinterest.ca
PIE FILLINGS - MUSSELMAN'S
From musselmans.com
LEMON AND COCONUT CREAM PIE... IN A JAR! - HUMMINGBIRD HIGH
From hummingbirdhigh.com
TOASTED COCONUT CREAM PIE WITH LIME WHIPPED CREAM
From thedailymeal.com
LIME PIE JARS RECIPE - YANKEE MAGAZINE - NEW ENGLAND TODAY
From newengland.com
FOOD LION CREAM OF COCONUT - THERESCIPES.INFO
From therecipes.info
KETO KEY LIME PIE JARS | PEACE LOVE AND LOW CARB
From peaceloveandlowcarb.com
LIME-COCONUT CREAM PIE | COOK'S ILLUSTRATED
From cooksillustrated.com
KETO NO BAKE KEY LIME PIE IN A JAR - HEALTH STARTS IN THE KITCHEN
From healthstartsinthekitchen.com
MARTHA STEWART COCONUT CUSTARD PIE - THERESCIPES.INFO
From therecipes.info
DESSERT RECIPES - LIME-COCONUT CREAM PIE RECIPE WITH PICTURE AT ...
From womansday.com
10 BEST MARTHA STEWART COCONUT CAKE RECIPES - YUMMLY
From yummly.com
LIME-RASPBERRY PIE WITH COCONUT CREAM - READER'S DIGEST CANADA
From readersdigest.ca
EASY DESSERT IDEA: KEY LIME PIE JAR RECIPE | TASTING TABLE
From tastingtable.com
MARTHA STEWART’S CITRUSY PIE IS THE PERFECT TREAT TO MAKE
From sheknows.com
MINI KEY LIME PIE JARS ARE TOO EASY NOT TO TRY | FLIPBOARD
From flipboard.com
24 MASON JAR DESSERTS (+ NO-BAKE RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
MINI KEY LIME PIES IN A JAR RECIPE - HOME COOKING MEMORIES
From homecookingmemories.com
RECIPE: COCONUT + LIME PIE IN A JAR - MUSKOKA SPIRITS
From muskokabrewery.com
BEST CHOCOLATE CREAM PIE IN A JAR RECIPE - DELISH
From delish.com
12 DELICIOUS AND EASY PIE IN-A-JAR RECIPES - SIMPLEMOST
From simplemost.com
30 DESSERTS IN A JAR IDEAS IN 2022 | DESSERT IN A JAR, DESSERTS, …
From pinterest.ca
THE BEST KETO KEY LIME PIE (WITHOUT CREAM CHEESE)
From ketofocus.com
You'll also love