Lime Coconut Pie
Posted by: Tuddles Wed, 17 Mar 2004, at 3:15 p.m.
3/4 cup sugar cookie or graham cracker crumbs
2 1/4 cups sweetened shredded coconut
1 tablespoon unsalted butter, melted
4 tablespoons unsalted butter
3/4 cup freshly squeezed lime juice
2 tablespoons cornmeal
Pinch of salt
1 1/4 cups sugar
4 large eggs, separated
2 large egg yolks
1/4 teaspoon cream of tartar
Finely grated zest of 1 lime
Combine cookie crumbs, coconut and melted butter. Press half of mixture onto
bottom and up sides of 10 inch glass pie dish, building up sides to form an
edge. Reserve remaining mixture for topping.
Combine 4 tablespoons butter, lime juice, cornmeal, salt and 3/4 cup sugar in
large metal bowl set over pot of simmering water. Cook slowly, scraping sides of
bowl and whisking occasionally, 15 minutes. Add the 6 egg yolks all at once and
cook, whisking occasionally until thickened, about 15 minutes. Press plastic
wrap onto surface of custard. Refrigerate until cool, whisking occasionally.
Preheat oven to 275 degrees F. Beat egg whites, cream of tartar and remaining
1/2 cup sugar until stiff and glossy. Gently fold half of beaten whites into
lime custard. Then fold in remaining whites and lime zest.
Pour filling into pie shell and sprinkle with reserved topping, covering evenly.
Bake 45 minutes, until pie has risen and coconut is golden brown. (The filling
should be slightly cracked and firm when pressed in the center). Cool
completely. Cover with plastic and refrigerate until well chilled, at least 6
hours or overnight.