Thursday, May 9, 2013

Behind The Curtain Dessert Challenge: Coconut Lime Pie

Behind The Curtain Dessert Challenge for May is Coconut and Lime. The flavors of a Fiesta! Ole!

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Coconut Lime Pie

Pie Crust

1 cup flour
1/2 cup shortening
1/2 tsp kosher salt
1/2 beaten egg
1 1/2 Tbsp ice water
1/2 Tbsp lime juice (1 1/2 tsp)

In a mixing bowl mix flour and salt together.  With a pastry blender cut the shortening into the flour mixture. 

 Add the beaten egg, water, and fresh lime juice.  

Mix until all the ingredients are evenly incorporated.  (You can refrigerate the dough at this point for an hour, I skipped this step because this dough is fabulous and forgiving).  

Generously flour your work surface and roll thin.


Drape the dough over your pie pan and shape the edge as desired.  

Prick the bottom and sides with a fork.  

When you are ready to bake, place the pie shell into a 400 F preheated oven and bake for 10-15 minutes until the shell is puffed and the edges are lightly starting to brown.  The dough does shrink a bit.

Coconut Lime Cream Filling

3/4 cup sugar
zest of 2 key limes
1 1/2 cups unsweetened coconut milk
1 cup evaporated milk
1/2 cup milk (I used 1%)
1/4 cup cornstarch
5 egg yolks
1/4 tsp kosher salt
1 cup flaked, unsweetened coconut
2 tsp vanilla extract
1 Tbsp butter
1 Tbsp fresh lime juice

Measure 3/4 of a cup of sugar into a small bowl.  

With a micro-plane zest the 2 key limes and press the zest into the sugar with the back of a spoon.

In a medium bowl separate 5 egg yolks and add the 1/4 tsp of salt, whisk to combine.  

In a medium heavy bottom saucepan combine the 1 1/2 cups of coconut milk, the 1 cup of evaporated milk, and the lime sugar.

  Warm over medium heat until the mixture is scalded.  (There will me small bubbles forming around the edge of the pan, it will start to look a little foamy, and a spoon dipped into the milk will coat the back of a spoon.)

Set aside the coconut, vanilla, butter, and lime juice.  Mix the 1/2 cup milk and the 1/4 cup of cornstarch in a bowl and whisk to make a slurry.  

When the milk mixture is scalded, add 1/2 a cup into the egg yolks, whisking while you pour to temper the eggs.  Whisk well.  

Add the tempered egg mixture back into the pan with the milks and whisk vigorously for about 2 minutes until the mixture has thickened.

Remove from heat and add the coconut, vanilla, butter, and lime juice.  Whisk until all the ingredients are evenly incorporated.

Pour the filling into the prepared pie shell and cover the cream pie with plastic wrap.  

Refrigerate for at least 2 hours to chill completely.

Serve with whipped cream (I like to add a bit of almond extract to the whipped cream)

Can you see all the pretty layers in the crust.  Yummm.

Makes 1 9" Cream Pie

This fabulous Dessert Challenge is sponsored by: Lady Behind the Curtain.
Recipe adapted from Emeril Lagasse's Best Ever Coconut Cream Pie

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