When we last met, I was torturing you with atrocious teenybopper/internet meme song lyrics. Considering that history, and taking into account the fact that I am making a superhuman effort to avoid any “put the lime in the coconut” jokes with this pie post, I think I deserve some snaps, don’t you?

Thanks very much. And now for the dessert portion of the proceedings.


I didn’t think far enough ahead to actually plan on posting a green-themed dessert on St. Patrick’s Day, but sometimes I stumble into good timing in spite of myself. So…yay! Happy St. Patrick’s Day! Let’s eat some lime-coconut pie with green things on top to celebrate!


This pie is part of a long tradition of Southern-style baked custard pies, like pecan, buttermilk, and chess pies. The filling is baked until it’s firm enough to slice, but it still has a creamy, custardy texture with a chewy top layer from the shredded coconut. Often those Southern pies are too sweet for me, but I added lots of lime juice and lime zest, so it’s actually quite tangy and refreshing.


If I can be completely superficial for a moment, how great are those pearlescent balls in between the lime slices? I was at a candy supply store the day before making the pie, and as soon as I saw them I knew they needed to make an appearance on this pie. They’re actually Sixlets, so they’re candy-coated chocolate balls, which, as you might imagine, add absolutely nothing to the taste of this pie. But they’re beautiful, and sometimes that’s enough for me!


Lime-Coconut Pie
yield: one 9-inch pie

Print This Recipe!

1 9-inch pie crust, homemade or store-bought
3 large eggs, at room temperature
2 large egg yolks, at room temperature
1/4 teaspoon salt
1 cup granulated sugar
1-1/2 cups sweetened shredded coconut
1/4 cup heavy cream
zest from 2 large limes
1/4 cup freshly squeezed lime juice
1 ounce (2 tbsp) butter, melted
1 teaspoon vanilla extract
Whipped cream, fresh lime slices, or toasted coconut for topping

Preheat the oven to 350 degrees Fahrenheit. Line the pie crust with foil and add pie weights, beans, or rice. Bake the crust for 20 minutes, until it is set around the edges. Carefully remove the foil and bake for another 5-8 minutes, until it loses the raw look in the middle and takes on a little bit of a golden color around the edges. Let cool while you prepare the filling, but keep the oven warm.

In a large mixing bowl, combine the eggs, yolks, and salt, and beat on medium speed with a whisk for 1 minute. Add the sugar and beat for an additional minute, until the mixture is thick. Now add the coconut, cream, lime zest, lime juice, melted butter, and vanilla extract, and beat until everything is combined.

Pour the filling into the par-baked crust, and bake it at 350 for about 40 minutes. When it’s done, it should feel set in the center but still have a little give, and it should be golden brown on top. If the outer edges and crust start to get too dark before the center is set, cover the outer edges with a ring of foil.

Let the pie cool to room temperature, then refrigerate it for at least 4 hours to get it firm enough to slice cleanly. Decorate the pie with whipped cream, fresh lime slices, or toasted coconut.