Best Chilled Lime Coconut Pie With Macadamia Coconut Crust Recipes

4-Ingredient Coconut-Lime Pie image

Provided by Food Network Kitchen

Categories dessert

Time 4h35m

Yield 6 to 8 servings

Number Of Ingredients 4

One 15-ounce can cream of coconut
8 small limes, 2 zested and all juiced (about 1 cup juice)
One 9-inch prepared graham cracker crust
1 ounce dark chocolate

Steps:

Combine the cream of coconut, lime juice and half of the zest in a blender and blend until combined. Pour into the crust and freeze until solid, about 4 hours.
Put the chocolate in a small microwave-safe bowl and heat for 30-second increments, stirring after each, until melted and very thin. Dip a fork into the chocolate and drizzle over the frozen pie. Sprinkle the remaining zest on top. Cover loosely with plastic wrap and freeze until the chocolate sets, then slice and serve.

Key Lime-Coconut Pie image

Provided by Bobby Flay

Time 5h5m

Yield 1 (9-inch pie)

Number Of Ingredients 14

4 large egg yolks
2 teaspoons grated Key lime zest
1 (14-ounce) can sweetened condensed milk
1/4 cup plus 2 tablespoons fresh Key lime juice
1/4 teaspoon pure vanilla extract
8 whole graham crackers, broken into pieces
1/4 cup sweetened coconut
2 tablespoons light brown sugar
6 tablespoons unsalted butter, melted
1 1/2 cups very cold whipping cream
1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez)
2 heaping tablespoons confectioners' sugar
1 vanilla bean, seeds scraped
1/2 cup sweetened coconut, lightly toasted, for garnish

Steps:

For the pie: Preheat the oven to 325 degrees F.
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

Coconut-Lime Pie With Coconut-Macadamia Crust Recipe image

Provided by grammadot

Number Of Ingredients 17

1 . For the Crust
1 . 5 ounces vanilla wafers
2 . 2 ounces dry-roasted macadamia nuts
3 . 1/3 cup sweetened flaked coconut
4 . 1/4 cup melted unsalted butter
2 . For the Filling
1 . 1 (15 ounce) cans cream of coconut ( Coco Lopez)
2 . 2/3 cup plain yogurt
3 .
4 . 1/2 cup fresh lime juice
5 . 2 teaspoons lime zest
6 . 3 tablespoons cold water
7 . 2 teaspoons unflavored gelatin
3 . For the Topping
1 . 3/4 cup whipping cream, chilled
2 . 2 tablespoons powdered sugar
3 . lime zest

Steps:

Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts. 2. Process until finely ground. 3. Transfer to a medium bowl and mix in the coconut. 4. Add butter and stir until well blended. 5. Press onto the bottom and sides of a 9-inch glass pie pan. 6. Cover and freeze for at least 30 minutes (can be done days in advance). 7. Preheat oven to 350°F. 8. Bake about 20 minutes, or until the crust is golden brown. 9. Cool thoroughly. 10. For the Filling: In a large bowl, whisk together the first four ingredients. 11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over. 12. Let stand 10 minutes, or until the gelatin softens. 13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute. 14. Whisk into the coconut mixture and pour into the crust. 15. Chill 4 hours or until set. 16. Cover and keep refrigerated until ready to serve. 17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl. 18. Beat until stiff peaks form. 19. Spoon or pipe onto cut serving pieces. Garnish with lime zest.