Lime Coconut Pie
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Lime Coconut Pie
  Lime    Coconut    Pie  
Last updated 6/12/2012 1:27:28 AM. Recipe ID 62375. Report a problem with this recipe.
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      Title: Lime coconut pie
 Categories: New, Text, Import
      Yield: 8 Servings
           Crust and topping:
    3/4 c  Sugar cookie or graham
      2 tb Cornmeal cracker crumbs
        pn Of salt
  2 1/4 c  Sweetened shredded coconut
  1 1/4 c  Sugar
      4 lg Eggs,, separated
      1 tb Unsalted butter,, melted
      2 lg Egg yolks
           Lime curd:
      4 tb Unsalted butter,, melted
    1/4 ts Cream of tartar
    3/4 c  Freshly squeezed lime juice
           Finely grated zest of 1 lime
  Combine the topping and crust ingredients. Press one half of the
  mixture into the bottom and sides of an ungreased 10-inch glass or
  ceramic pie plate, building up the sides to the top of the plate to
  form an edge. Reserve remaining mixture for the topping. To make the
  lime curd, combine the butter, lime juice, cornmeal, salt and 3/4 cup
  of the sugar in a large bowl over a pan of simmering water with the
  bottom not touching the water, and slowly cook, scraping the sides of
  the bowl and whisking occasionally, another 15 minutes, or until
  thickened. Cover with plastic and refrigerate. Stir the curd every 10
  minutes or so to cool evenly.
  Preheat the oven to 275 degrees. In a clean bowl, beat the egg whites
  with the cream of tartar and the remaining 1/2 cup sugar until stiff
  and glossy. Gently fold half of the beaten whites into the cool lime
  curd to lighten. Then fold in the remaining whites and the lime zest.
  (This should be very gentle; it is okay for a few streaks of white to
  be showing.) Pour the filling into the pie shell and sprinkle on
  reserved topping evenly to cover. Gently press the sides in so the
  top 1/2 inch of the crust remains bare. Bake 45 minutes, or until the
  pie has risen and coconut is golden brown. The filling should be
  slightly cracked and firm when pressed in the center. Cool
  completely, cover with plastic and refrigerate 6 hours to chill
  thoroughly. Serve cold.
  Yield: 8 servings 

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Recipe ID 62375 (Apr 03, 2005)

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