How To make Coconut Lime Pie
1 Coconut-Graham-Cracker
Piecrust Filling
1 1/2 ts Unflavored gelatin
3 tb Cold water
1/4 c Cornstarch
1 1/2 c Milk
2 lg Eggs, yolks only
1 1/2 ts Lime zest
1/8 ts Salt
1 c Coconut cream, NOT coconut
Milk 1/2 c Fresh lime juice
2 ts Vanilla
1/2 c Whipping cream, heavy
Coconut Cream:
1 c Heavy whipping cream
1/4 c Cream of coconut
1/2 ts Vanilla extract
Garnish---- Toasted coconut 1. Prepare piecrust. Cool completely.
2. Filling: Sprinkle water over gelatin in a cup. Let
stand at least 2 minutes to soften. 3. Whisk cornstarch and 1/4 cup of the milk in a
1-quart microwave-safe measuring cup or bowl until
smooth. Whisk in egg yolks, 1 teaspoon of the lime peel and the salt. Whisk in remaining 1 1/4 cups milk and the cream of coconut until blended. 4. Microwave on high 3 minutes. Whisk until smooth.
Microwave 3 1/2 to 7 1/2 minutes longer, whisking every 2 minutes, until boiling, thickened and smooth. Immediately stir in softened gelatin and continue stirring until gelatin dissolves (you'll see it liquefy). 5. Stir mixture through a fine-mesh strainer into a
medium-size bowl (not aluminum). Stir in remaining 1/2 teaspoon lime peel and the lime juice. 6. Set bowl in a larger bowl half-filled with ice
water. Stir mixture and scrape down sides of bowl often, 5 to 10 minutes, until cool and thick enough to fall in soft mounds. Stir in vanilla. Remove bowl from ice-water bath. 7. Beat cream with electric mixer until soft peaks
form when beaters are lifted. Gently stir into filling just until blended. 8. Spread filling in piecrust. Cover surface of
filling with plastic wrap (to keep a skin from forming) and refrigerate at least 2 hours until set or up to 3 days. 9. Coconut Cream: Up to 1 hour before serving, beat
heavy cream, cream of coconut and vanilla in a medium-size bowl until stiff peaks form. Pipe a lattice design on filling, then a border around edge of pie (using a pastry bag fitted with a star tip) or spread cream on filling. Sprinkle with coconut, if desired. Refrigerate until ready to serve. Recipe By : Womans Day, daily recipe -----
How To make Coconut Lime Pie's Videos
Amazing Key Lime Cake Recipe
Tender, fluffy, and moist, this three-layered Key Lime Cake is bursting with bright lime flavor! Both the cake and cream cheese frosting are infused with key lime flavor, making for the perfect combination of tangy and sweet. It’s an excellent dessert for any occasion or gathering.
RECIPE:
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Coconut Cream Key Lime Pie
This key lime pie is a low-carb, fat burning, ketogenic dessert recipe that helps to reduce inflammation and improves metabolic function. It is easy to make and tastes wonderful. I know you will love it! For full recipe go here:
Mini Coconut-Key Lime Pies | Southern Living
One Test Kitchen Pro said these Mini Key Lime Pies are “a delicious taste of the tropics and just the right size to not feel guilty!” The coconut crust is crisp but chewy, and the sweet coconut contrasts beautifully with the tart key lime filling, and no key lime pie would be complete without fluffy homemade whipped cream. This mini delight is truly the perfect bite.
Get the recipe:
Ingredients:
1 cup graham cracker crumbs; 1 cup sweetened flaked coconut; 6 tablespoons butter; 5 tablespoons granulated sugar; 1 can sweetened condensed milk; 1/2 cup Key lime juice; 3 large egg yolks; 1/2 teaspoon salt; 1 tablespoon plus 1⁄2 tsp. lime zest; 3/4 cup heavy cream; 1/2 teaspoon vanilla extract; Key lime slices
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Key Lime Pie
This quick and easy key lime pie has a creamy filling with lots of zest and zing, a delicious cookie crust and of course lots of whipped cream! It's a perfect make ahead pie and nearly foolproof! If you don't have key limes you can totally use regular limes.
Recipe:
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The Best Coconut Key Lime Pie
This incredible key lime pie kissed with toasted coconut is simply bursting with flavor. Creamy, zingy key lime filling in a coconut Graham cracker crust topped with a mountain of whipped cream makes for a perfectly sweet, creamy, crunchy refreshing dessert. This is the perfect dessert for a hot day and the best part is it’s beyond easy to make. This delicious recipe just so happens to be from the my cookbook, so if you have a copy, crack it open and bake along with me!
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Coconut Key Lime Pie ! No condensed milk, easy and delicious ????????????
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Ingredients:
For the Crust:
1 1/3 cup or 100g of digestive biscuits
1 1/3 cup or 100g of grated coconut
1 1/3 cup or 100g of almond powder
4 to 5 Tbsp of agave syrup
1/4 cup or 60ml of coconut oil
For the Key Lime Cream:
1 can or 400g of coconut milk
2 lime zests
1/3 or 80 ml of fresh lime juice
1/3 cup or 80g of agave syrup
1 Tsp of vanilla extract
2 Tbsp of corn starch
1 packet or 2g of agar agar
For the Thick Whipped Cream Frosting:
1 cup or 25cl ofwhipping cream
2 cups or 500g of Mascarpone cream
1 cup or 100g of granulated vanilla sugar
1 lime zest
{ Music Credit }
Spring by Sakura Girl
Enjoy ???? ????