Lime-Coconut Cream Pie Recipe - Cooking Index
Lime-Coconut Cream Pie Recipe - Cooking Index
| Pastry | ||
| 1 1/4 cups | 78g / 2.8oz | Flour |
| 1/4 cup | 49g / 1.7oz | Shortening - solid |
| 3 tablespoons | 45ml | Cold butter in small pieces |
| 3 tablespoons | 45ml | Cold water or a little more |
| Lime Filling | ||
| 1 cup | 198g / 7oz | Sugar |
| 1/4 cup | 15g / 0.5oz | Cornstarch |
| 4 cups | 792g / 27oz | Egg yolks (large) |
| 1 tablespoon | 15ml | Grated fresh lime peel |
| 1/2 cup | 118ml | Lime juice - fresh |
| 1 1/3 cups | 315ml | Water |
| 2 tablespoons | 30ml | Butter |
| Coconut Cream Topping | ||
| 3 tablespoons | 45ml | Water - cold |
| 2 teaspoons | 10ml | Unflavored gelatin |
| 8 1/2 oz | 241g | Cream of coconut* |
| 1/2 teaspoon | 2.5ml | Vanilla extract |
| 1 cup | 237ml | Whipping cream |
| Lime peel - (garnish)** |
*not coconut milk
**removed with vegetable peeler, cut in sticks
To make pastry in food processor: process flour, shortening, and butter with short pulses until coarse crumbs form. Add water; process with short pulses just until water is blended. Remove blade, then dough. By hand: cut shortening and butter into flour in medium bowl with pastry blender until mixture resembles coarse crumbs. Drizzle on water, 1 tbs at a time, tossing mixture with fork until dough clumps together. Gather dough into ball, then press into disk. Wrap and refrigerate about 1 hour, until firm enough to roll.
Preheat oven to 425F. Roll out dough on lightly floured surface with lightly floured rolling pin to 13" circle. Line 9" pie plate with dough. Fold edge under to form rim. Crimp or flute rim. Prick bottom and sides of shell with fork at 1" intervals. Chill in freezer about 10 minutes, until dough is very firm.
Line chilled pastry with foil and weight with about 2 c dried beans or pie weights. Bake 15 minutes, until pastry is just set. Carefully lift foil with beans and remove. Bake pastry 8-12 minutes longer, until crust is golden brown. Remove to a wire rack. Pour beans into container, cover tightly, and save for future pies. (Do not cook.) Prepare Lime filling: Whisk sugar and cornstarch in medium saucepan. Whisk in egg yolks and lime juice until smooth. Stir in water and continue stirring over medium heat until mixture comes to a full boil, 5-8 minutes. Boil about 1 minute, stirring constantly, until filling is translucent and thick. Remove from heat. Add lime peel and butter; stir until butter melts. Pour hot filling into pie shell. Refrigerate 45-60 minutes, until cooled.
Prepare Coconut cream topping: sprinkle gelatin on water in 2-quart saucepan and let stand 2 minutes to soften. Stir over medium heat with rubber spatula 1-2 minutes, until gelatin dissolves, liquid is clear, and no granules are visible. Stir in cream of coconut and vanilla.
Beat whipping cream in medium bowl with electric mixer until stiff peaks form when beaters are lifted. Set pan of topping mixture in larger bowl of ice. Stir with spatula, reaching in corners and scraping bottom of pan. Mixture will gel as it cools, about 3 minutes. When thick enough to mound when dropped from spatula, remove from ice. Whisk 1/2 c beaten cream into topping mixture until smooth. With rubber spatula, fold in remaining whipped cream. (If necessary, return bowl to ice bath and continue gently folding until mixture is spreadable, but not firm.) Spoon topping on cooled filling, then spread to cover, swirling topping decoratively. Refrigerate at least 2 hours, until firm enough to cut. Keeps up to 3 days, refrigerated. To serve, garnish with lime peel.
Source:
Miriam Podcameni Posvolsky
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