Chilled Lime Coconut Pie With Macadamia Coconut Crust Recipes

Steps:

• For the pie: Preheat the oven to 325 degrees F.
• Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes.
• Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes.
• Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours.
• For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form.
• To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut.

Steps:

• Preheat oven to 350°. On a lightly floured surface, roll pastry dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., Finely grate, peel and squeeze juice from limes; place both in a blender. Add 1 cup coconut, coconut milk, eggs, sugar, flour, salt and, if desired, extract. Cover and process until blended. Add remaining 1 cup coconut; cover and pulse just until combined. Pour into pastry-lined pie plate (pie will be full)., Bake on a lower oven rack 50-55 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack; refrigerate until cold., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread over pie. Sprinkle with toasted coconut before serving.

Steps:

• Preheat oven to 350 degrees F. Remove crust from freezer and let thaw for 5 minutes.
• Meanwhile in a bowl, whisk together lime zest, egg yolks, condensed milk, lime juice and rum. Mix well. It may look like it's starting to separate but mix it well and it will come together. Sprinkle 1/4 cup of the coconut flakes on the bottom of the crust then pour the mixture into the crust and top with the rest of the coconut.
• Bake until the center is set, but still jiggles a bit when the pan is nudged, about 20 to 25 minutes. When baked, cool the pie completely on a wire rack. (At this point the pie can be chilled up to a day ahead and topped when you're ready to serve.)
• For the topping, beat cream in a bowl with an electric mixer until it just holds stiff peaks. Spread cream over cooled pie; garnish with lime slices. Serve immediately.

Steps:

• Directions 1. For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts. 2. Process until finely ground. 3. Transfer to a medium bowl and mix in the coconut. 4. Add butter and stir until well blended. 5. Press onto the bottom and sides of a 9-inch glass pie pan. 6. Cover and freeze for at least 30 minutes (can be done days in advance). 7. Preheat oven to 350°F. 8. Bake about 20 minutes, or until the crust is golden brown. 9. Cool thoroughly. 10. For the Filling: In a large bowl, whisk together the first four ingredients. 11. Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over. 12. Let stand 10 minutes, or until the gelatin softens. 13. Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute. 14. Whisk into the coconut mixture and pour into the crust. 15. Chill 4 hours or until set. 16. Cover and keep refrigerated until ready to serve. 17. For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl. 18. Beat until stiff peaks form. 19. Spoon or pipe onto cut serving pieces. Garnish with lime zest.

Steps:

• For the crust: In the bowl of a food processor, combine the vanilla wafers and macadamia nuts.
• Process until finely ground.
• Transfer to a medium bowl and mix in the coconut.
• Add butter and stir until well blended.
• Press onto the bottom and sides of a 9-inch glass pie pan.
• Cover and freeze for at least 30 minutes (can be done days in advance).
• Preheat oven to 350°F.
• Bake about 20 minutes, or until the crust is golden brown.
• Cool thoroughly.
• For the Filling: In a large bowl, whisk together the first four ingredients.
• Pour 3 tablespoons cold water into a small metal bowl and sprinkle the gelatin over.
• Let stand 10 minutes, or until the gelatin softens.
• Set bowl over a small saucepan of barely simmering water and whisk until gelatin dissolves completely, about 1 minute.
• Whisk into the coconut mixture and pour into the crust.
• Chill 4 hours or until set.
• Cover and keep refrigerated until ready to serve.
• For the topping: Combine the cream and 2 tablespoons powdered sugar in a medium bowl.
• Beat until stiff peaks form.
• Spoon or pipe onto cut serving pieces.
• Garnish with lime zest.

Steps:

• In a food processor, combine the flour, confectioners' sugar, nuts and lime zest; cover and process until nuts are finely chopped. Add the butter; pulse just until mixture is crumbly., Press into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-22 minutes or until golden brown. , In a small bowl, whisk the egg, sugar, coconut, lime juice, flour, lime zest and baking powder until blended. Pour over hot crust. Bake 20-22 minutes longer or until light golden brown. Cool on a wire rack. Dust with confectioners' sugar. Cut into bars.

Steps:

• Preheat oven to 350°F. In a baking pan toast nuts in one layer in middle of oven until golden, about 10 minutes, and cool. Finely chop 2/3 cup nuts. Coarsely chop remaining 2/3 cup nuts and reserve. Cut butter into pieces.
• In a bowl with a pastry blender or in a food processor blend or pulse together finely chopped nuts, flour, sugar, and butter until mixture resembles coarse meal. Add yolks and blend dough until it begins to come together but is still crumbly. Press dough in bottom and up side of an 11-inch tart pan with a removable bottom. Chill crust 30 minutes.
• Preheat oven to 375°F.
• Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.
• Make filling:
• In a small bowl sprinkle gelatin over rum to soften 5 minutes. In a bowl whisk together yolks, sugar, and a pinch salt. In a large saucepan bring coconut milk to a boil and remove pan from heat. Gradually whisk half of coconut milk into yolk mixture and whisk back into pan with remaining coconut milk. Cook custard over moderate heat, whisking constantly, until thickened and a thermometer registers 170°F, about 12 minutes (do not let custard boil). Remove pan from heat and add gelatin mixture, whisking until gelatin is dissolved. Transfer custard to a bowl to cool and chill, stirring frequently, until thickened but not set, about 30 minutes.
• Beat cream until it just holds soft peaks and fold gently into custard. Pour filling into crust. Chill tart until filling is set, about 4 hours.
• Remove rim of pan and sprinkle tart with coconut and reserved nuts.