YieldsServes 6 to 8
AuthorCharlotte March

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.

Raspberry, Lime, and Coconut Pie