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Lime in the Coconut Pie

Lime in the Coconut Pie

4.60 from 15 votes
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Servings: 8 servings
Calories:

Ingredients  

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.