Best 11 Coconut Lime Custard Pie Recipes

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Coconut lime custard pie is a classic dessert that combines the flavors of coconut, lime, and creamy custard in a delicious and refreshing treat. With its smooth, creamy texture and bright citrus flavor, this pie is perfect for any occasion. Whether you're looking for a special dessert to serve at your next party or just want to indulge in a sweet treat, coconut lime custard pie is sure to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

COCONUT-KEY LIME PIE



Coconut-Key Lime Pie image

A classic Key lime pie gets upgraded for the holidays with coconut milk in the filling. The dessert is gilded with toasted shredded coconut sprinkled on top of a billowy whipped cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1 can (13.5 ounces) unsweetened coconut milk
1/3 cup fresh or bottled Key lime juice
7 large egg yolks
1 Easy Press-In Pie Crust, made with graham crackers
2 cups cold heavy cream
2 tablespoons confectioners' sugar
3 tablespoons sweetened shredded coconut, toasted

Steps:

  • Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).
  • In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Nutrition Facts : Calories 663 g, Fat 46 g, Protein 10 g

LIME & COCONUT CREAM PIE



Lime & Coconut Cream Pie image

My custard pie features two tropical flavors I love. Plus, it's a breeze to make. I throw most of the ingredients in the blender to whip up the filling, then pour it into a purchased crust. -Mandy Rivers, Lexington, South Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 12

Pastry for single-crust pie (9 inches)
3 medium limes
2 cups sweetened shredded coconut, divided
1 can (13.66 ounces) coconut milk
4 large eggs
1 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon coconut extract, optional
1 cup heavy whipping cream
1 tablespoon confectioners' sugar
Toasted sweetened shredded coconut

Steps:

  • Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

Nutrition Facts :

COCONUT CUSTARD PIE



Coconut Custard Pie image

"My husband and I are both diabetic. We really appreciate desserts such as this creamy custard pie," says Eva Wright of Grant, Alabama. Coconut extract in the filling and a toasted coconut topping flavor the tasty low-sugar creation.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 8

1/2 cup sweetened shredded coconut
1 refrigerated pastry shell (9 inches)
4 large eggs
1/2 teaspoon salt
1-3/4 cups fat-free milk
Sugar substitute equivalent to 1/2 cup sugar
1-1/2 teaspoons coconut extract
1/2 teaspoon vanilla extract

Steps:

  • Place coconut in an ungreased 9-in. pie plate. Bake at 350° for 4 minutes, stirring several times; set aside. (Coconut will not be fully toasted.), Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 4-6 minutes longer. Cool., In a bowl, beat the eggs and salt for 5 minutes. (Mixture will be lemon-colored and slightly thickened.) Add the milk, sugar substitute, coconut extract and vanilla. Transfer to crust. (Crust will be full.), Bake at 350° for 30 minutes. Sprinkle with coconut. Bake 8-10 minutes longer or until a knife inserted in the center comes out clean and coconut is lightly browned. Cool on a wire rack for 1 hour. Cover and refrigerate.

Nutrition Facts : Calories 214 calories, Fat 12g fat (6g saturated fat), Cholesterol 112mg cholesterol, Sodium 320mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 0 fiber), Protein 6g protein.

COCONUT CUSTARD PIE I



Coconut Custard Pie I image

Coconut custard - best tasting pie ever!

Provided by Lesley

Categories     Desserts     Pies     Custard and Cream Pie Recipes     Coconut Pie Recipes

Yield 8

Number Of Ingredients 9

½ cup butter
1 ½ cups white sugar
2 tablespoons all-purpose flour
2 eggs
1 cup milk
1 cup flaked coconut
1 teaspoon vanilla extract
1 recipe pastry for a 9 inch single crust pie
1 tablespoon flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, beat together butter or margarine, sugar, and eggs with an electric mixer on low speed. Blend in flour. Mix in 1/2 cup of milk at a time. Add 1 cup coconut and vanilla, and mix well.
  • Pour filling into unbaked pie shell. Sprinkle top with additional coconut before baking, just enough to lightly cover the top. Bake for 40 to 50 minutes, or until set.

Nutrition Facts : Calories 447.2 calories, Carbohydrate 55.9 g, Cholesterol 79.4 mg, Fat 23.6 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 12.5 g, Sodium 256.7 mg, Sugar 42.7 g

COCONUT LIME CUSTARD PIE



Coconut Lime Custard Pie image

Make and share this Coconut Lime Custard Pie recipe from Food.com.

Provided by IamEarnie

Categories     Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 9

13 1/2 ounces coconut milk (regular, not lite)
1 cup sweetened flaked coconut
4 eggs
1/2 cup frozen limeade concentrate, thawed
1/2 cup sugar
1/4 cup flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
1 (9 inch) deep dish pie shells

Steps:

  • Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
  • Put all ingredients except the pie shell in a blender. Blend until mixed, and pour into the pie shell.
  • Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40 to 45 more minutes or until set. Cool on rack for 30 minutes and refrigerate until cold before cutting.
  • Garnish with sweetened whipped cream, lime peel curls or fruit of your choice.

LIME-COCONUT CUSTARD PIE



Lime-Coconut Custard Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 10

1 sheet refrigerated pie dough (half of a 14-ounce box)
2 tablespoons all-purpose flour, plus more for dusting
2 large eggs
1/4 cup coconut oil, melted
1 1/4 cups half-and-half
1 1/4 cups plus 1 tablespoon sweetened shredded coconut
3/4 cup sugar
Finely grated zest of 2 limes, plus the juice of 1 lime
1/2 cup cold heavy cream
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate; fold the overhanging dough under itself and crimp as desired.
  • Whisk the eggs in a large bowl. Stir in the coconut oil, half-and-half, 1¼ cups shredded coconut, the sugar, flour, lime juice and all but ½ teaspoon lime zest. Pour into the prepared crust. Bake until the filling is set and the crust is golden brown, 50 to 55 minutes. (Tent the crust with foil if it is browning too quickly.) Transfer to a rack and let cool completely, 1 to 2 hours.
  • Meanwhile, spread the remaining 1 tablespoon shredded coconut on a baking sheet and bake until golden brown, 3 to 5 minutes. Beat the heavy cream and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 3 minutes. Spoon the whipped cream onto the pie. Sprinkle with the toasted coconut and reserved lime zest.

4-INGREDIENT COCONUT-LIME PIE



4-Ingredient Coconut-Lime Pie image

This super-refreshing frozen dessert is like a key lime pie upgrade, wonderfully complemented by creamy coconut and chocolate. Cut and serve straight from the freezer -- the colder the better.

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.

FLORIDA PIE



Florida Pie image

In this Key lime pie, there's a layer of chewy coconut in the bottom of the graham cracker crust, with the classic Key lime filling and coconut meringue.

Categories     Dessert     Pie     Bake     Lime     Milk/Cream     Lime Juice     Coconut     Egg

Yield Makes 6 servings

Number Of Ingredients 7

1 9-inch graham cracker crust, fully baked and cooled, or a store-bought crust
1⅓ cups heavy cream
1½ cups shredded sweetened coconut
4 large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup fresh Key (or regular) lime juice (from about 5 regular limes)
¼ cup sugar

Steps:

  • Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Put the pie plate on a baking sheet lined with parchment or a silicone mat.
  • Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
  • Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham cracker crust, and pour over the lime filling.
  • Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least 1 hour.
  • To finish the pie with meringue: Preheat the broiler. Put the 4 egg whites and the sugar in a medium heavy-bottomed saucepan and heat over medium-low heat, whisking all the while, until the whites are hot to the touch. Transfer the whites to a stand mixer fitted with the whisk attachment, or use a hand mixer in a large bowl, and beat the whites at high speed until they reach room temperature and hold firm peaks. Using a rubber spatula, fold the remaining ½ cup coconut into the meringue. Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. (Or, if you've got a blowtorch, you can use it to brown the meringue.) Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.

COCONUT LIME CUSTARD PIE



Coconut Lime Custard Pie image

Make and share this Coconut Lime Custard Pie recipe from Food.com.

Provided by Busters friend

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 9

13 1/2 ounces coconut milk
1 cup coconut flakes, sweetened
4 eggs
1/2 cup limeade, concentrate (thawed)
1/2 cup sugar
1/4 cup flour
1/2 teaspoon coconut extract
1/4 teaspoon salt
1 pie shell, 9-inch deep-dish

Steps:

  • Preheat oven to 400 degrees. Adjust rack to lowest level for baking.
  • Combine coconut milk, coconut flakes, eggs, limeade, sugar, flour, extract, and salt in a blender. Blend until mixed, and pour into pie shell.
  • Bake for 15 minutes. Reduce oven to 350 degrees and bake for 40-45 more minutes or until set. Cool on rack for 1/2 hour and refrigerate until cold before cutting. If desired, serve with sweetened whipped cream, lime curls or fruit of choice.

Nutrition Facts : Calories 2879.4, Fat 174.6, SaturatedFat 105, Cholesterol 846, Sodium 2188.9, Carbohydrate 289.1, Fiber 19.4, Sugar 169.5, Protein 52.7

COCONUT-KEY LIME PIE



Coconut-Key Lime Pie image

I formed this recipe from a combination of many old Key lime pie recipes. It has become a staple at any family gathering, and it is relatively easy to put together.

Provided by Andi

Time 3h40m

Yield 8

Number Of Ingredients 10

3 large eggs, separated, divided
1 tablespoon grated lime zest
1 (14 ounce) can sweetened condensed milk
¾ cup cream of coconut
⅔ cup fresh lime juice
1 teaspoon vanilla extract
¼ teaspoon ground nutmeg
1 (9 inch) prepared graham cracker crust
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • Combine egg yolks and lime zest in a bowl; beat with an electric mixer until fluffy. Gradually mix in condensed milk and cream of coconut, then beat for 3 minutes longer. Lower speed and add lime juice, vanilla, and nutmeg; mix until just combined. Pour into the crust.
  • Bake in the preheated oven until pie is just set in the center, 14 to 18 minutes. Remove from the oven and cool on a wire rack for 1 hour. Refrigerate for at least 2 hours.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and beat until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Spread over the pie in decorative swirls.
  • Broil in the preheated oven until meringue is golden brown, 3 to 5 minutes.

Nutrition Facts : Calories 444 calories, Carbohydrate 66.5 g, Cholesterol 86.4 mg, Fat 17.3 g, Fiber 0.7 g, Protein 7.9 g, SaturatedFat 8.3 g, Sodium 267.7 mg, Sugar 56.6 g

COCONUT CUSTARD PIE



Coconut Custard Pie image

Categories     Side     Bake     Coconut     Pastry

Yield Makes one 9-inch pie, 6 to 8 slices (level: easy)

Number Of Ingredients 14

Crust
1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
1/4 cup heavy cream (to glaze the crimped pie edges)
Filling
1 1/4 cups sweetened shredded coconut, toasted
3 large eggs
3/4 cup plus 2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons unbleached all-purpose flour
1 cup whole milk
1 tablespoon unsalted butter, melted
1 teaspoon fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 375°F.
  • To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Using your thumb and index finger, crimp the edges of the pie shell. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish. Set the pie shell to the side while you make the filling.
  • Spread the shredded coconut onto a baking sheet. Toast in a 350°F oven for 2 minutes. Watch carefully as the coconut can brown easily. Toss with a spatula and toast for 1 more minute or until golden brown. Remove from oven and let cool.
  • To prepare the filling, using an electric mixer on medium speed, mix together the eggs, sugar, and salt. Add the flour, milk, melted butter, lemon juice, lemon zest, and vanilla and mix until thoroughly incorporated. Stir the toasted coconut into the filling. Pour the filling into the pie shell.
  • To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the filling is firm in the middle. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
  • Coconut Custard Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

Tips:

  • Use fresh coconut milk and lime juice for the best flavor and aroma.
  • Grate the lime zest finely to avoid any bitterness.
  • Don't overmix the batter, as this can result in a tough pie crust.
  • Blind-bake the pie crust before filling it to prevent a soggy bottom.
  • Bake the pie until the custard is set and the top is golden brown.
  • Allow the pie to cool completely before serving to allow the flavors to meld.
  • Serve the pie with whipped cream or ice cream for a special treat.

Conclusion:

Coconut Lime Custard Pie is a delicious and refreshing dessert that is perfect for any occasion. With its creamy custard filling, flaky pie crust, and bright citrus flavor, this pie is sure to be a hit. Whether you are serving it to family and friends or enjoying it as a special treat, Coconut Lime Custard Pie is sure to please.

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