Raspberry, Lime, and Coconut Pie
Sweet and tangy, crunchy and creamy--this recipe delivers a perfect combination of flavors and textures in each bite. A touch of gelatin in the lime curd helps it set enough to slice cleanly.
How to Make It
Step 1
1
Preheat oven to 375°. Toast coconut on a rimmed baking sheet until golden brown, 3 to 7 minutes. Meanwhile, oil a 9-in. metal pie pan with cooking-oil spray; set aside. Put 2 tbsp. water in a small bowl, sprinkle gelatin on top, and set aside to soften. Melt 6 tbsp. butter.
Step 2
2
Set aside 2 tbsp. toasted coconut. Pulse remaining coconut, the graham crackers, 2 tbsp. sugar, and the salt in a food processor until fine crumbs form. With motor running, drizzle in melted butter; whirl until well combined. Pour mixture into pie pan. Using a flat-bottomed measuring cup, press evenly over bottom and up sides.
Step 3
3
Bake crust until golden brown, about 10 minutes. Let cool on a rack.
Step 4
4
Meanwhile, in a medium heatproof bowl, whisk together remaining 1 cup sugar, 1 tsp. lime zest, the eggs, egg yolk, and gelatin mixture until well blended. Whisk in lime juice. Set bowl over a saucepan with 1 in. simmering water (bottom of bowl should not touch water) and cook, whisking constantly, until mixture very thickly coats a metal spoon and reaches 190° on an instant-read thermometer, 8 to 16 minutes; don't let it boil. If mixture reaches 190° but isn't very thick, reduce temperature and continue to cook, whisking, a few minutes more.
Step 5
5
Remove bowl from heat and whisk in remaining 1/2 cup butter, 1 tbsp. at a time, until melted and well blended. Set bowl in a bowl of ice and water until cold, stirring occasionally, 10 to 20 minutes.
Step 6
6
Spread lime curd in crust. Chill uncovered until filling no longer jiggles when gently shaken and a slender knife drawn through filling leaves a clean line, about 2 hours.
Step 7
7
Whip cream in a bowl with a mixer until stiff. Spread over filling. Arrange berries on top, then scatter with remaining 2 tbsp. coconut and 1 tsp. lime zest.
8
Make ahead: Through step 6, chilled and loosely covered, up to 1 day.
Ingredients
1 cup unsweetened coconut flakes
Cooking-oil spray or vegetable oil
1 teaspoon unflavored gelatin
6 tablespoons plus 1/2 cup unsalted butter
1 sleeve (9 rectangles; 4.7 oz.) graham crackers
1 cup plus 2 tbsp. sugar
Pinch of kosher salt
2 teaspoons lime zest, divided
3 large eggs plus 1 large egg yolk
1/2 cup lime juice
3/4 cup heavy whipping cream
2 1/2 cups raspberries
Directions
Step 1
1
Preheat oven to 375°. Toast coconut on a rimmed baking sheet until golden brown, 3 to 7 minutes. Meanwhile, oil a 9-in. metal pie pan with cooking-oil spray; set aside. Put 2 tbsp. water in a small bowl, sprinkle gelatin on top, and set aside to soften. Melt 6 tbsp. butter.
Step 2
2
Set aside 2 tbsp. toasted coconut. Pulse remaining coconut, the graham crackers, 2 tbsp. sugar, and the salt in a food processor until fine crumbs form. With motor running, drizzle in melted butter; whirl until well combined. Pour mixture into pie pan. Using a flat-bottomed measuring cup, press evenly over bottom and up sides.
Step 3
3
Bake crust until golden brown, about 10 minutes. Let cool on a rack.
Step 4
4
Meanwhile, in a medium heatproof bowl, whisk together remaining 1 cup sugar, 1 tsp. lime zest, the eggs, egg yolk, and gelatin mixture until well blended. Whisk in lime juice. Set bowl over a saucepan with 1 in. simmering water (bottom of bowl should not touch water) and cook, whisking constantly, until mixture very thickly coats a metal spoon and reaches 190° on an instant-read thermometer, 8 to 16 minutes; don't let it boil. If mixture reaches 190° but isn't very thick, reduce temperature and continue to cook, whisking, a few minutes more.
Step 5
5
Remove bowl from heat and whisk in remaining 1/2 cup butter, 1 tbsp. at a time, until melted and well blended. Set bowl in a bowl of ice and water until cold, stirring occasionally, 10 to 20 minutes.
Step 6
6
Spread lime curd in crust. Chill uncovered until filling no longer jiggles when gently shaken and a slender knife drawn through filling leaves a clean line, about 2 hours.
Step 7
7
Whip cream in a bowl with a mixer until stiff. Spread over filling. Arrange berries on top, then scatter with remaining 2 tbsp. coconut and 1 tsp. lime zest.
8
Make ahead: Through step 6, chilled and loosely covered, up to 1 day.
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