Lime in the Coconut Pie

This pie is the bomb! I used real coconut rum (much cheaper than the extract for the amount you get, and I made several for a wedding). I made a gluten free graham cracker-type crust and everyone, even those who didn’t have a gluten problem loved it. This is very tasty, and easy to make!

I am making this as I write. Coconut rum extract is so expensive in my hood so I used a dash of vanilla.
The batter was really tasty so I think it will turn out okay. Also mixed lemons and limes to get half cup of juice.
Next time I will have al the ingredients. However, since I like to experiment and can usually taste if it will be good, I am confident it will be just fine.
I am giving it four stars for now.

I saw this recipe on tv once and thought that I’d make it. When I searched “easy desserts” this recipe popped up. I hit the grocery store, ran home, put together with very little effort, cooked it, headed over to friends for dinner, served it after dinner and got raive reviews. Try it, couldn’t be easier and taste is refereshing sitting outside on a hot evening!

Everyone loved this pie. I too used refrigerated dough. I didn’t have the rum so I increased the lime juice by 3 tablespoons and added more zest and coconut than the recipe called for. The pie came out great except the bottom of the crust was a little soggy. The next time I make this pie, I will blind bake the crust for a few minutes before I pour in the filling. I will be making this pie a lot this summer.

This is a really easy recipe to make and it tastes as good as it looks. My family loved it, and everywhere I take it, I get nothing but good comments wanting a copy of the recipe! This one’s a keeper!

I made this just for the fun of making a pie and it turned out very good, the only things i changed is that instead of the rum i added coconut extract and then after i added the whipped cream i toasted up some coconut in a small pan and topped it after it was cool, everyone loved it and i would def make it again thanks for the recipe!!

Since I have too many family members who are adverse to coconut, I made the pie as instructed, simply omitting the coconut, and it was a hit!

This was so easy to make. I used a graham crust that I brushed with egg whites and bakes for 5 minutes. My family loved the taste but didn’t like the coconut …. they are all key lime pie purest and wanted only the taste of the limes. Next time I make it I will skip the coconut….. even though I loved the coconut.

I made a double recipe to get 2 pies, one for mother’s day and the extra was for the office the next day. I use Pillsbury refrigerated pie custs and my own pie plates for a more homemade touch rather than frozen ones in a cheap tin pan. EVERYONE loved this pie and I have sent the recipe to countless people.. It’s a cross between a coconut cream pie and a key lime pie. For those who don’t like coconut, you could leave the shredded coconut out….but you should still use the coconut rum for the amazing flavor. A definate keeper. Don’t compare this to a coconut pie and give it bad reviews…..it’s in it’s own class as an incredible, refreshing summer-like pie!

I’ve had problems with purchasing prepared pie pans. So now I buy Graham Crackers and run them through my processor and store in an air-tight container. When I need some, pour and go. I use 1 1/2 cup of graham cracker crumbs and 4 tablespoons of butter.

I put this into a springform pan and follow the rest of the recipe.

After it cools for 10 minutes, I take the outer ring off and use my Pie Cutter to make 8 perfect slices, then I put the outer ring back on and pop it in the fridge.

My brother came up to me and told me 3 times how much he loved that pie. “I’ve never heard of anyone putting coconut in a key lime before, but that was the best I’ve ever had!!!”