Toasted Coconut Cream Pie with Lime Whipped Cream

There are lots of coconut recipes on this blog. It certainly has nothing to do with my favorite tastes, but more the flavors of loved ones. There is NO chocolate in this pie. What!? I know. I made it for someone’s birthday…before I knew that they didn’t like cream pies. *sigh* Well, now I know. It was still loved by some other coconut friends in my life.

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You will want to make the pie in stages. I made the crust and started the cream topping the day before. You can time it however you wish, just know there are some cooling periods that need to be observed. 🙂

My favorite part of this pie, besides the crust, was the lime in the whipped cream. You can taste it even with all of the coconut everywhere. K said it made him think of a cross between a key lime pie and coconut pie because of the flavor.

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I might just like whipped cream a lot. Lime whipped cream should be eaten more often.

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Oh, and in case you are wondering what to do with the egg whites leftover from the pie…stay tuned.

Directions for Toasted Coconut Cream Pie with Lime Whipped Cream

Slightly adapted from Flour Bakery

Lime Whipped Cream

  • 1 cup heavy cream
  • 1 teaspoon finely grated lime zest
  • 3 Tablespoons confectioner’s sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

In a small saucepan, combine the cream and lime zest over medium high heat until it just starts bubbling.

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Remove from the heat and pour into a heatproof container. Allow to cool for a bit, then refrigerate overnight.

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When ready to assemble the pie, use a mixer to whisk together the cream mixture with the sugar and cornstarch.

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Add the vanilla extract, then beat until stiff peaks form.

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Coconut Cream Pie

  • 1 recipe Lime Whipped Cream from above
  • 1 recipe Pate Sucree (or other pie crust)
  • 1 can (about 14 ounces) coconut milk
  • 1/2 cup milk
  • 2/3 cup granulated sugar
  • 40 g cake flour
  • 1 egg
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup sweetened, shredded coconut toasted (microwave  or oven can work well for this)

Whisk together the sugar and flour in a bowl. In a large bowl, whisk together the egg and egg yolks.

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In a medium saucepan, combine the coconut milk and milk over medium heat. Once bubbles form around the edge of the pan, but it isn’t boiling, remove it from the heat. While the milks are heating, whisk together the sugar/flour mixture and egg yolks in the large bowl.

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Slowly pour the hot milks into the large bowl, whisking constantly.

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Then, pour everything into the saucepan and cook over medium heat, whisking constantly.

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When the mixture is 160 degrees and has thickened, it is getting ready.

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Once it bubbles some, pour it into a clean large bowl.

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Whisk in the vanilla, salt, and half of the toasted coconut.

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Pour into the baked pie shell and refrigerate uncovered for 4 hours to set the filling.

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Spread the whipped cream on top of the pie, then sprinkle with the remaining toasted coconut.

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Directions for Toasted Coconut Cream Pie with Lime Whipped Cream (without pictures)

Slightly adapted from Flour Bakery

Lime Whipped Cream

  • 1 cup heavy cream
  • 1 teaspoon finely grated lime zest
  • 3 Tablespoons confectioner’s sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon vanilla extract

In a small saucepan, combine the cream and lime zest over medium high heat until it just starts bubbling. Remove from the heat and pour into a heatproof container. Allow to cool for a bit, then refrigerate overnight.

When ready to assemble the pie, use a mixer to whisk together the cream mixture with the sugar and cornstarch. Add the vanilla extract, then beat until stiff peaks form.

Coconut Cream Pie

  • 1 recipe Lime Whipped Cream from above
  • 1 recipe Pate Sucree (or other pie crust)
  • 1 can (about 14 ounces) coconut milk
  • 1/2 cup milk
  • 2/3 cup granulated sugar
  • 40 g cake flour
  • 1 egg
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup sweetened, shredded coconut toasted (microwave  or oven can work well for this)

Whisk together the sugar and flour in a bowl. In a large bowl, whisk together the egg and egg yolks. In a medium saucepan, combine the coconut milk and milk over medium heat. Once bubbles form around the edge of the pan, but it isn’t boiling, remove it from the heat. While the milks are heating, whisk together the sugar/flour mixture and egg yolks in the large bowl. Slowly pour the hot milks into the large bowl, whisking constantly. Then, pour everything into the saucepan and cook over medium heat, whisking constantly.

When the mixture is 160 degrees and has thickened, it is getting ready. Once it bubbles some, pour it into a clean large bowl. Whisk in the vanilla, salt, and half of the toasted coconut. Pour into the baked pie shell and refrigerate uncovered for 4 hours to set the filling.

Spread the whipped cream on top of the pie, then sprinkle with the remaining toasted coconut.

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6 thoughts on “Toasted Coconut Cream Pie with Lime Whipped Cream

  1. Thanks for the recipes. I have some frozen lime juice in the freezer. I live in Florida and a freind gave me a large bag of limes. I froze the juice in ice cube trays then put the cubes in bags. I have a good size bag of them. This will be something different then Key lime pie.

  2. Lime and coconut are two of my favourite flavours. I know a girl whose pregnancy craving was key lime pie, so kind of funny that you chose to make this recipe! (It sounds nicer than key lime too!)

  3. So neat we are both on a Flour Bakery kick right now. : ) That crust looks crunchy, flaky, sweet, and delicious…and I have to say that lime sounds divine in the whipped cream! I am a chocoholic but this would be a nice change up.

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