Lime in the Coconut Pie

Creamy, tart lime filling with a tender, sweet and "coconutty" crust.  This Lime in the Coconut Pie is sure to please and is gluten and tree nut free, Passover friendly too!  You will especially love it if you like key lime pie and macaroons, like I do. While developing this recipe, I tried several egg based fillings. I settled on this version because it is much less finicky, tastes delicious and it sets up beautifully.  I am working on a dairy free version and will hopefully have that for you very soon. Fingers crossed!

Coconut Macaroon Crust

Just like with many crumb crusts, all of the ingredients go in the bowl together at once.  Stir them with a spoon until it is all combined well. Press it into the bottom and sides of a standard size pie plate.  Partially bake it before pouring the filling in. The only thing to watch out for, is not to let the edges burn. If it is browning too quickly, cover loosely with aluminum foil.  Easy enough, right?!?! Since it isn't made with grains or any leavening agents, it is perfect for Passover. If you aren't into coconut or want to mix things up, this pie is also fabulous with a gluten free graham crust like those in my Cherry Cream Pie and Blueberry Cardamom Cream Pie.

Sublime Filling

This is a super simple filling to pull together.  Place all ingredients except the condensed milk and lime juice in a medium bowl and combine well with your mixer.  At a slow speed on your mixer, gradually add the condensed milk, then the fresh squeezed lime juice (don't even think of using bottled stuff) until combined well. Pour it into the partially baked crust and pop it in the oven.  It needs to chill for several hours or overnight to firm up prior to serving, so planning ahead will certainly help make it awesome. Although I haven’t tried it yet, I don’t see any reason why you couldn’t substitute lemon or key lime juice in this recipe if you’d like.  Holler at me if you do, I’d love to hear what you think!

More Pie Please!

Here are some more pies you can find on my site with a variety of crusts and fillings that can be mixed and matched to meet your food allergy needs and tastes: Chocolate Cherry Pie, Cherry Crumb Pie, Vegan Pumpkin Pudding Pie, Ginger Apple Pie and Creamy Vegan Pumpkin Pie.

Lime in the Coconut Pie

4.60 from 15 votes

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Servings: 8 servings

Calories:

Ingredients  

2x3x4x

For the Lime Filling

• 1 8 oz. block cream cheese - softened slightly
• ½ cup sour cream
• ½ cup powdered sugar
• 1 can sweetened condensed milk
• 1 cup fresh squeezed lime juice - approximately 12-15 limes, depending on how juicy they are
• zest of 1 lime
• fresh blueberries & whipped cream for serving - *optional

For the Coconut Macaroon Crust

• 2 ¼ cups shredded sweetened coconut
• 2 egg whites
• 2 tablespoon powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 350 degrees. Grease a standard 9 inch pie plate.
• Combine all crust ingredients in a small bowl. Press the mixture into the bottom and sides of the crust as evenly as possible, making sure that there aren’t any holes in the crust. Bake for 15-20 minutes, watch it closely after about 12 minutes to be sure it doesn’t brown very much. If the edges are browning, cover loosely with aluminum foil and continue to bake for at least 15 minutes. Remove and let cool while you prepare the filling. Keep the oven on, you will need to return the pie to the oven with the filling in it.
• In a medium bowl using a hand mixer or bowl of your stand mixer, combine the cream cheese, sour cream, powdered sugar and lime zest. At a low speed, gradually add the condensed milk, then add the lime juice until fully incorporated.
• Pour the mixture into the partially baked crust. Place back in the oven for 10 minutes. You may see a few bubbles form on top, but if you don’t, it isn’t a problem. Let chill in the fridge for several hours or overnight. It will no longer jiggle when it has chilled through.
• When ready, slice and serve with fresh blueberries and whipped cream.