amazon

Tuesday, September 11, 2012

Coconut Crusted LIME Pie

I have to admit how ridiculous it is to get so excited over a little green fruit that is so small but that is exactly what happened. I hopped over to the shuk last week and there before my very eyes were limes!! I had to do a triple take and confirm a few times that they were indeed limes and not oblong green clementines but they were- and 40 limes later I was happily skipping down the lanes of Machane Yehuda dreaming of Lime Pie. You see, I love this fine country and all the fine things it offers in abundance but there are just some things that you can't get, or can't get a lot of, or often enough- such as parsnips, blueberries and LIMES to name a few and if you think I am obsessed with lemons then you haven't seen me with a lime. And that is why I made this pie with the most ridiculous grin on my face and enjoyed every delicious limey bit of it. As for the other 30 limes still sitting on my counter, well, I'm perfectly content to just gaze at them but more than likely you'll be seeing some more lime infused recipes soon. Enjoy, because I sure as heck did!




For the crust:
32 Tea biscuits or graham crackers (1 sleeve)
2 Tbl Brown sugar
1 cup shredded sweetened coconut
1/2 tsp salt
4 Tbl butter (or margarine for pareve), melted

In a food processor place the crackers, sugar, coconut and salt. Pulse until you get coarse crumbs. Mix with the melted butter and pat into the bottom and up the sides of a 9 or 9.5 inch pie plate. There will be a little leftover crust mixture- it's delicious on ice cream! bake in a 350 degree oven for about 10 minutes or until lightly golden. Cool.


For the filling:
1 cup sugar
2 Tbl flour
3 Tbl cornstarch
1/4 tsp salt
zest of 3 limes
1/2 cup lime juice (approximately 4-5 limes)
1 1/2 cups water
2 Tbl butter (or margarine)
4 egg yolks


In a sauce pan over medium heat whisk the sugar, flour, cornstarch and salt. Stir in the water, lime juice and zest and mix often until the mixture starts to thicken and comes to a boil. Add the butter and mix until it is melted. In a bowl whisk the egg yolks. Carefully add 1/2 cup of the sugar mixture to the yolks in the bowl mixing QUICKLY to temper the yolks. Then add the yolk mixture back into the pot and continue to cook another 2-3 minutes until thick.   Pour the filling into the pie crust and refrigerate. Once cool top with whipped cream or whipped topping as desired.



9 comments:

  1. This was amazing. I love being your neighbor!

    ReplyDelete
  2. I am also obsessed with limes, so I understand your delight! FWIW, lime season in Israel (at least in terms of finding an abundant stash at Machene Yehudah) is late July thru Sukkot. We usually buy 2-3 kilo and wash and freeze between 1-2 kilo whole in ziploc freezer bags.

    The limes weep a bit when you defrost them and the skin is less receptive to being zested, but overall, there is little difference.

    Enjoy!

    ReplyDelete
  3. Oh. Dear. G-d.

    This recipe is FANTASTIC!!!! Made it for dessert for this past Shabbat. Am in lime-coconut HEAVEN!!!!!

    THANK YOU for sharing!!!!!

    ReplyDelete
  4. This has all my favorites in one. Going to make it.

    ReplyDelete
  5. this looks amazing - I want to make it for Sukot since I just got some fresh limes from the shuk - but do you think the crust recipe will work with coconut that is unsweetened? also, i dont have a food processor - is there a manual way to make the crust? (ie, should i crush and mush everything with my hands?) thanks!

    ReplyDelete
  6. I think it should work with unsweetened coconut, if you want you can add another 2 Tbl sugar to the crust- in terms of making the crust manually you can totally use your hands to crush everything, or stick all the tea biscuits in a ziplock bag and then smash them up with a rolling pin or pot- that should do the trick. Enjoy!

    ReplyDelete
  7. Thanks! And my follow up question - would this freeze well (the pie, then add the whipped topping after).

    ReplyDelete