COCONUT LIME PIE
Since making the frozen Key Lime Coconut Whoopie Pies, I now have a new appreciation for any dessert involving coconut and lime. The flavors are so good together, but it can be hard work getting those flavors to come through the way you need them to. Thank goodness Mama Paige made it easy on all of us and created this awesome Coconut Key Lime Pie recipe.
My favorite part about this pie is that it is so easy to make. The longest part of the recipe is waiting for the pie to set in the refrigerator. I was also excited about the cookie crust. I am not a big fan of pie crusts, so I was more than thrilled to see that Mama Paige made this pie crust with Biscoff cookies. Not familiar with these cookies? Biscoff cookies originated at the Lotus Bakery, headquartered in Belgium. The cookie is like a spiced shortbread. Perfect to balance out the tartness of the lime and creaminess of the coconut milk.
When you try this pie for the first time, you may want to keep it to yourself. Yes, it’s that good. Keep in mind due to the coconut milk in the pie filling, this Coconut Lime pie will only last up to a week in the refrigerator if covered tightly. So, despite wanting to keep the pie all to yourself, remember that sharing is caring. Or, eat it for breakfast and dessert like I plan to do. lol
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Let’s get into the Recipe!
Start by preheating the oven to 375F degrees. While the oven is heating, toast the coconut flakes—spread flakes in a cast-iron skillet and place skillet over medium heat. Stir coconut flakes until they are light brown in color. This should take about 5-10 minutes, depending on the amount of direct heat. Carefully add coconut flakes to a food processor or blender with the Biscoff cookies. Pulse into a fine crumble. Next, add the crumb mixture to a large bowl. Mix in sugar and melted plant-based butter. Stir until well blended. Pour into a 9-inch pie pan and press until there is an even layer around the pie pan, creating a crust. Place crust in the oven and bake for 5 minutes. As the crust cools, prepare the Lime Coconut Pie Filling.
This is where t gets easy. Add the lime juice, lime zest, corn syrup, sugar, ginger syrup, coconut milk, lime extract, cornstarch, and salt to a medium-sized pot. Bring to a boil over medium heat. Stir occasionally with a wooden spoon to keep the filling from scorching. Once the mixture comes to a boil, reduce heat to medium. Continue cooking and stirring for another 8 – 10 minutes. The mixture will start thickening around 3 minutes in. Keep going until you reach 8-10 minutes. Pour thickened mixture into the pre-baked Biscoff cookie pie crust. The mixture might look a little runny, but it will thicken even more as it sets. Refrigerate for at least 5 hours to set. Overnight is even better. When you are ready to serve the pie, garnish with lime slices and a little toasted coconut.
This pie will last up to a week in the refrigerator if covered properly. If you are looking for a different vibe, swap out the lime zest, juice, and extract for lemon.
Coconut Lime Pie
Ingredients
- ½ C. toasted unsweetened flaked coconut
- 1½ C. finely groundbiscoff cookies (about 20 cookies)
- ¼ Cup white sugar
- 6 Tbsp plant-based butter, melted
- 1 Tsp lime zest
- ½ C. Light corn syrup
- ¼ C. + 1 Tbsp white sugar
- 1 Tbsp ginger syrup
- 1 can coconut milk, full fat, about 14 ounces
- 1 Tsp lime extract
- 5 Tbsp cornstarch
- 1/8 Tsp salt
Instructions
- Preheat oven to 375F
- Lightly toast flaked coconut. Spread flakes in a cast-iron skillet, place skillet over medium heat. Stir coconut until you achieve a nice light brown color. About 5-10 minutes, depending on the amount of direct heat.
- Place cookies in a food processor or blender with coconut. Pulse until a fine crumble is achieved.
- Place crumb mixture in a large bowl. Mix in sugar and melted plant-based butter until well blended. Press into a 9-inch Pie pan. Bake at 375 for 5 minutes. As the crust cools, prepare the Lime Coconut Pie filling.
- Add all the remaining ingredients (lime juice, lime zest, corn syrup, sugar, ginger syrup, coconut milk, lime extract, cornstarch, and salt) to a medium-sized pot and bring to a boil over medium heat. Stir occasionally with a wooden spoon to keep the filling from scorching.
- Once the mixture comes to a boil, reduce heat to medium and continue cooking and stirring for another 8 – 10 minutes. The mixture will start thickening around 3 minutes in but keep cooking & stirring.
- Pour thickened mixture into the pre-baked Biscoff Cookie pie shell. The mixture might look a little runny, but it will thicken even more as it sets.
- Refrigerate 5 hours or more. Overnight is best. Garnish with lime slices and a little toasted coconut. Enjoy.
