Lime-Coconut Cream Pie

I haven't made a cream pie for a LONG time, and this one sounded fantastic with the lime (we can't resist anything that has lime!).

LIME-COCONUT CREAM PIE

(modified slightly from Cooks Illustrated)

Crust:

6 ounces animal crackers (I like Barnums best)

2 T unsweetened shredded coconut

1 T granulated sugar

4 T butter, melted and cooled

Filling:

1 can coconut milk (full-fat, not light)

1/2 c heavy cream

1/2 c milk

1/2 c unsweetened shredded coconut

1/2 c granulated sugar + 1 T

3/8 tsp salt

5 large egg yolks

1/4 c cornstarch

2 T butter, cut into 2 pieces

1 tsp vanilla

zest grated from 1 lime (about 1 1/2 tsp)

Whipped Cream/Garnish:

1 1/2 c heavy cream (cold)

2 T granulated sugar

1/2 tsp vanilla

1 T unsweetened shredded coconut, toasted in small skillet until golden (watch carefully or it will get too toasty!)

For crust: Heat oven to 325. In food processor, pulse animal crackers, coconut, and sugar to fine crumbs, 18-20 one-second pulses, then process about 5 seconds more until powdery. Transfer crumbs to bowl and add butter. Toss with a fork until crumbs are evenly moist, then empty into 9" pie plate. Using bottom of ramekin or drinking glass, press crumbs evenly into bottom and up sides of pan. Bake until fragrant and medium brown, about 15 minutes, rotating midway through baking time. Set on wire rack to cool while making filling.

Filling: Bring coconut milk, cream, milk, shredded coconut, 1/2 c sugar, and salt to simmer over medium-high heat, stirring occasionally so sugar will dissolve. In medium heavy bowl (a heavy bowl will make it easier to quickly whisk the mixture while tempering the eggs), whisk yolks, cornstarch, and remaining 1 T sugar until well combined. To temper the eggs: gradually ladle about 1 cup of hot milk mixture over egg mixture, whisking briskly and constantly until combined. Whisking constantly, gradually add remaining most of remaining milk mixture to eggs, then return mixture to saucepan and cook until thick and mixture just boils, whisking constantly, about 1 minute. Off heat, whisk in butter, vanilla, and zest until butter is fully incorporated. Pour hot filling into shell and smooth surface with spatula. Press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.

For topping: Just before serving, beat cream, sugar, and vanilla with electric mixture until soft peaks form. Top pie with cream and sprinkle with coconut.

The milk mixture with the unsweetened coconut. If you're not familiar with it, you can usually buy it in bulk sections of the supermarket or whole foods store (next to the nuts, grains, and granolas in my store). Using this instead of the bagged sweetened coconut makes it so the pie is not overly sweet.
The cooling crust waiting for the filling.

The egg mixture, ready to be tempered. It's a fairly thick mixture so it's a little tricky to whisk quickly, but very important!

The almost-complete filling with the lime zest added.

The beautiful finished pie right before serving. We really liked this dessert, my only complaint (because I have a MAJOR sweet tooth) is that it could have been a tad sweeter, but I think everyone else liked that it wasn't so sweet. The lime flavor was very subtle, next time I might even try and mix a little lime juice with the filling or cream topping. We'll see . . . !