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Coconut Lime Meringue Pie

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Level: Easy

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Description

This is such a luscious, flavorful coconut lime meringue pie! The flaky crust, custard filling and crispy meringue on top make for a perfect summer treat.

Ingredients

  • FOR THE CRUST:
  • 100 grams Unsalted Butter, Softened
  • 1 whole Egg Yolk, Reserve The White
  • 50 grams Powdered Sugar
  • 1 teaspoon Coconut Extract
  • 165 grams All Purpose
  • Cooking Spray, For Greasing
  • 1 whole Egg, Beaten For An Egg Wash
  • FOR THE FILLING:
  • 5 whole Eggs
  • 2 whole Egg Yolks (reserve The Whites)
  • 150 grams Granulated Sugar
  • 5 whole Limes, Zest And Juice
  • 1 whole Lemon, Zest And Juice
  • 10 Tablespoons Heavy Cream
  • 2 drops Green Food Coloring (optional)
  • FOR THE MERINGUE:
  • 5 whole Egg White, Including The Three You Reserved
  • 250 grams Granulated Sugar
  • 1 teaspoon Coconut Extract
  • Shredded Coconut, For Sprinkling On Top

Preparation

First, make the dough for the crust. Combine the softened butter, egg yolk, powdered sugar and coconut extract in a bowl and stir them together well. Then stir in the flour until you get a dough forming. Gently bring it together into a firm ball with clean hands in the bowl and set it in the refrigerator to chill for 30 minutes. When time is up, turn the dough out onto a well floured, clean surface and roll it out into a large, really thin disc. Get out an 8 inch springform pan and spray it really well with cooking spray. Press the disc into the pan. Don’t worry if it falls apart, just patch it up. Let the dough chill again for another 30 minutes in the pan.

Preheat oven to 350ºF. Take out the crust and line it with aluminum foil. Fill the foil with either dry beans or pie weights to keep the crust from puffing while blind baking it. Bake it for 15 minutes. Then take it out and remove the foil and beans. Bake it for another 5 minutes to cook the bottom. Take it out again and brush it all over with the beaten egg. Bake it for 5 more minutes until it is golden. Take it out and let it cool completely. At this point, trim the top to take care of any scraggly edges and cracks on top. Reduce the oven heat to 285ºF and start on the filling.

For the filling, combine the eggs, egg yolks, sugar, and the lime and lemon zest and juice. Use an electric hand mixer to blend them all together well. Then add the heavy cream and green food coloring if desired. Keep mixing it for another minute or so to make sure it is completely smooth and well blended. Then pour the mixture into a sauce pan and gently heat it up over medium low heat on the stove. It was about 4 on my gas stove. Stir it continuously for about 10–15 minutes until it becomes thick and the texture of pudding. Keep an eye on the temperature, do not let it boil or else the eggs will scramble.

Pour the mixture into the cooled crust and bake the pie for about 10 minutes. It should be set but wobble just slightly. Set it aside to cool while you make the meringue topping. Put a small pot filled halfway with water on the stove and bring it to a gentle simmer. Combine the egg whites, sugar and coconut extract in a heat proof bowl and set it over the simmering water. Whisk it together while it gently heats up to dissolve the sugar and cook the eggs. The eggs will almost be opaque when they are perfect. Then take the bowl off of the heat and use a hand mixer to whip it up into a stiff, shiny meringue.

Spread the meringue in a thick layer on top of the custard filling, making little swirls in it. Bring the oven heat back up to 350ºF and put the pie in to crisp up the meringue for 10–15 minutes. It should start to brown. Take it out and sprinkle lots of shredded coconut on top, then put it back in for about 5–10 more minutes to toast the coconut and brown the meringue more. Let the pie cool when it is done for 15 minutes, then release it from the pan. Chill it for at least 3 hours, then serve!

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