Lime Coconut Custard Pie
I promised the hubster a pie. I was thinking Key Lime. The search for the perfect recipe began with a non-dairy substitute for sweetened condensed milk. I found several ideas for homemade sweetened condensed milk using coconut milk. Coconut milk is a great substitute in dessert applications, but it does tend to make the final product have a coco-nutty flavor. That is not the worst outcome, and I think lime and coconut are a good pairing anyway. I then perused several Key Lime pie recipes and with a little tweak here and there, I think I came up with a pretty good pie, even if it isn't exactly Key Lime.
Sweetened Condensed Coconut Milk
Bring two 14 oz cans of full fat coconut milk to a boil. Reduce the heat to a simmer and stir in 1/2 cup of turbinado (raw) sugar. Simmer for 45 minutes, stirring occasionally, until the liquid is reduced by 1/2. Set aside and allow to cool.
Crust
1 package graham cracker
1/2 cup sweetened coconut
1/4 cup sugar
5 TBSP unsalted butter; melted
Place first three ingredients in a food processor and process until the texture of sand. Slowly drizzle melted butter into processor and pulse until the crumbs begin to come together. Press into a pie plate, being sure to press evenly across the bottom and up the sides of the pan. Set aside.
Filling
1/2 cup freshly squeezed lime juice
1 1/2 cup sweetened condensed coconut milk
Zest of one lime
5 egg yolks at room temperature
In a mixing bowl mix together the first three ingredients. With the mixer running add one egg yolk at a time and mix until combined. Pour into prepared pie crust and bake in a preheated 350 degree oven for 30 minutes or until completely set. Cool completely on a cooling rack and then chill in the refrigerator for at least two hours before serving.
Lime Coconut Custard Pie
Sweetened Condensed Coconut Milk
Bring two 14 oz cans of full fat coconut milk to a boil. Reduce the heat to a simmer and stir in 1/2 cup of turbinado (raw) sugar. Simmer for 45 minutes, stirring occasionally, until the liquid is reduced by 1/2. Set aside and allow to cool.
Crust
1 package graham cracker
1/2 cup sweetened coconut
1/4 cup sugar
5 TBSP unsalted butter; melted
Place first three ingredients in a food processor and process until the texture of sand. Slowly drizzle melted butter into processor and pulse until the crumbs begin to come together. Press into a pie plate, being sure to press evenly across the bottom and up the sides of the pan. Set aside.
Filling
1/2 cup freshly squeezed lime juice
1 1/2 cup sweetened condensed coconut milk
Zest of one lime
5 egg yolks at room temperature
In a mixing bowl mix together the first three ingredients. With the mixer running add one egg yolk at a time and mix until combined. Pour into prepared pie crust and bake in a preheated 350 degree oven for 30 minutes or until completely set. Cool completely on a cooling rack and then chill in the refrigerator for at least two hours before serving.
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