Coconut Lime Cream Pie

And I Don’t Even Like Coconut!

A while ago, I was invited to a dinner party. The main course? Butter Chicken. My assignment? Dessert. What would pair well with Butter Chicken? This recipe was born.

Crust

• 1½ cups graham cracker crumbs

• ¼ cup shredded sweetened coconut

• 2 tablespoons sugar

• 1 teaspoon lime zest

• ¼ cup unsalted butter, melted

Filling

• 1 (14 oz) can sweetened condensed milk

• ¾ cup fresh lime juice (about 4–5 limes, or 1 whole bag of key limes)

• 3 large egg yolks

• ½ teaspoon lime zest

Coconut Whipped Cream

• 1 can full-fat coconut milk or coconut cream (chilled overnight)

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

Garnish

• 2 tablespoons toasted coconut

  1. Make the crust

  1. Preheat oven to 350°F.

  2. Mix graham crumbs, shredded coconut, sugar, and lime zest.

  3. Stir in melted butter until the mixture holds together.

  4. Press firmly into a 9-inch pie pan (bottom and sides).

  5. Bake 8–10 minutes until lightly golden.

  6. Let cool about 10–15 minutes.

  2. Make the filling

  1. Whisk condensed milk, lime juice, egg yolks, and lime zest until smooth.

  2. Pour into the cooled crust.

  3. Bake 12–15 minutes, just until the center is set but slightly jiggly.

  Let cool 20 minutes at room temperature, then move to the freezer for about 45–60 minutes to set quickly.

  3. Make coconut whipped cream

  1. Scoop the solid coconut cream from the chilled can into a bowl (leave the liquid behind).

  2. Whip with powdered sugar and vanilla until fluffy.

  4. Assemble

  1. Spread coconut whipped cream over the chilled pie.

  2. Sprinkle with toasted coconut.