Toasted Coconut Lime Pie

All hail dessert time! Some may argue that it is the best part of the meal and I must admit that I love those kinds of people.

Why do people love desserts so much? The easier question is why not? Seriously though, what is the attraction? The obvious answer is the sweet finish to a savoury spread. Pairing dessert with your gastronomic creation is like an amazing concert with a fabulous encore. It is the unexpected bonus that keeps the fans happy and marks the end of a memorable time.

A meal sometimes feels like it leaves you hanging without a dessert partner. Nobody likes the feeling of longing for more and the confusion of “That was pleasant, but is it over?”.

I don’t always have dessert after, but when it does happen it seems to complete the event. Having company over is the perfect excuse to make sure that a proper finish to the evening is included. A good host/hostess always has his/her guests in mind when preparing the menu and as a bonus all that work can be enjoyed by all. So worth the little bit extra effort.

A tip I have when considering your menu is to plan out a dessert that can be made ahead of time and be ready to serve if the main course preparation is more involved. You want to ensure that you have some down time to sit back and actually socialize with your guests.

When it comes to dining out dessert (shared or not), it is a great investment if it is made in house and doesn’t come pre-packaged and pulled from the freezer. Nothing is more disappointing than a half frozen slab of generic cake that has been slapped on a plate and presented after enjoying a meal that the chef has obviously put significant effort into. Sadly, this has become more common place now a days it seems. It doesn’t hurt to politely ask your server the details of the dessert ahead of agreeing to pick a selection from the list. At least this way you know what you are getting into.

I am not saying that freshly created desserts are non-existent, but I would rather have something that is.

The steadfast guarantee to a finale worthy of the previous acts of your regalement is to make it yourself. You have more control over the outcome and know that the effort put in matches throughout all courses.

Toasted coconut lime pie is a fresh take on a tart and light finish. The silky rich cream balances out the tangy lime filling and the toasted coconut flavour is prevalent throughout the pie. It is prepared ahead of time and allows you that little bit of extra at the end of the feast to sit back and relax along with everyone else.

It’s time to raise your glass and take a bow as this show-stopper is another one in the bag. Ending on the dessert that everyone craves is just another notch in your culinary belt. Congratulations!


Toasted Coconut Lime Pie

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yield: 10-12 servings

Toasted Coconut Lime Pie

Zesty & Toasty! This pie is ready to please any dessert lover.


    Pie Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup shredded coconut, toasted
  • 2 tsp brown sugar
  • 1/4 cup butter, melted
  • Lime Pie Filling
  • 1 cup lime juice, fresh squeezed
  • 2 Tbsp cornstarch
  • 1 can sweetened condensed milk
  • 1 lime, zested & juice
  • 2 Tbsp whipping cream
  • 2 eggs, room temperature
  • Pie Topping
  • 1 3/4 cup, whipping cream
  • 1/4 icing sugar
  • 1 tsp vanilla
  • 1 lime, zested
  • 1/4 cup toasted coconut


    Pie Crust
  1. Preheat oven to 350 degrees. In a bowl combine the graham cracker crumbs, toasted coconut and brown sugar. Pour in the melted butter and mix. Press the mixture in a 9 inch deep dish pie plate to form the pie shell.
  2. Bake for approximately 10 minutes & remove from the oven. Let cool completely on a wire rack.
  3. Lime Pie Filling
  4. Before placing on the burner, whisk together the lime juice & cornstarch in a medium saucepan. Add in the sweetened condensed milk, lime zest & juice, whipping cream & eggs. Whisk together until completely combined. Place the saucepan over medium heat and bring to a boil. Keep stirring & ensuring the bottom & sides are scraped. Cook for about 15-20 minutes until the mixture has thickened. Remove from heat and let cool slightly. Pour into the prepared pie shell. Cover & refrigerate for at least 3 hours until it has set.
  5. Pie Topping
  6. In a stand mixer, whisk together the whipping cream, icing sugar & vanilla until it forms stiff peaks. Pipe or gently smooth on top of the pie filling. Garnish with the lime zest & toasted by sprinkling them on the top of the whipped cream.
  7. Serve immediately or store in the refrigerator until ready to serve.


*3 hour chilling time.

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