Lime in the Coconut Pie – a delicious recipe with crust, lime zest, egg yolks, condensed milk, lime juice, coconut rum. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.
2
Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum.
3
Mix well.
4
It may look like it's starting to separate but mix it well and it will come together.
5
Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.
6
Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes.
7
When baked, cool the pie completely on a wire rack.
8
(At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
9
For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks.
10
Spread cream over cooled pie; garnish with lime slices.
11
Serve immediately.
396
kcal
Calories
32
g
Fat
16
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 prepared frozen 9-inch pie crust, 1 tablespoon grated lime zest, 4 large egg yolks, 1 (14-ounce) can sweetened condensed milk, and more.
Yes, Lime in the Coconut Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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