Lime-Raspberry Pie With Coconut Cream Recipe

Name: Lime-Raspberry Pie With Coconut Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large egg whites; 18 whole graham crackers, crushed (about 2-1/2 cups); 1/2 cup packed brown sugar; 1/2 cup unsalted cashews, finely chopped; 3/4 cup butter, melted; 2 cans (14 ounces each) sweetened condensed milk; 3/4 cup Key lime juice; 6 large egg yolks; 1/4 cup sugar; 1 can (13.66 ounces) coconut milk; 1 cup heavy whipping cream; 1/2 cup confectioners' sugar; 1/2 cup seedless raspberry jam; Fresh raspberries and toasted flaked coconut, optional

Servings: persons

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Fresh raspberries and toasted flaked coconut, optional

1
Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350u00b0.
2
In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
3
In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust.
4
Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold.
5
Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form.
6
Spread jam over pie. If desired, top with raspberries and coconut. Serve with coconut cream.

2012

kcal

Calories

132

Fat

Carbs

117

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 large egg whites, 18 whole graham crackers, crushed (about 2-1/2 cups), 1/2 cup packed brown sugar, 1/2 cup unsalted cashews, finely chopped, and more.

Yes, Lime-Raspberry Pie With Coconut Cream 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.

That's it — enjoy your meal!

Lime-Raspberry Pie With Coconut Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions