Coconut-Lime Cream Pie
In our continued effort to show you that low FODMAP diet potential is everywhere, we bring you this fabulous Coconut-Lime Cream Pie developed by my friend and colleague Kristine Kidd.
Kristine was my editor at Bon Appetit for years and she happens to eat gluten-free, herself. (Be sure to check out her blog).
This Coconut-Lime Cream Pie recipe is from Williams-Sonoma Gluten-Free Baking in which you will find dozens of recipes that Kristine created and many of them are suitable for a low FODMAP makeover.
For this one, I increased the serving size a little bit and specified a particular cookie, Tate’s Gluten-Free Ginger Zinger Cookies, for the crust.
One caveat with these cookies: they have chunks of crystallized ginger in them, which sometimes get caught on the food processor blade. I just leave them in their tiny chunks and incorporate them into the crust.
If you choose another cookie make sure the ingredients are low FODMAP not only on their own, but take FODMAP Stacking into consideration, as well.
This pie has it all: a crispy, crunchy crust, a smooth, tangy, citrusy filling and a billowing cloud of whipped cream on top. The Coconut-Lime Cream Pie images are the originals from the book.
From Kristine: Tangy and sweet, this impressive pie offers an explosion of contrasting textures and flavors. A crunchy, spiced crust encloses a luxurious tart lime curd, billows of whipped cream come next, and then a sprinkle of crispy toasted coconut tops it off.
My husband loves lime desserts, and he requested this recipe be included here.
FODMAP IT!™ Coconut-Lime Cream Pie
This FODMAP IT!™ Coconut-Lime Cream Pie was originally published in Williams-Sonoma Gluten-Free Baking, by Kristine Kidd. We are always looking for recipes in our favorite cookbooks that we can use or adapt to the low FODMAP diet.
- 6 tablespoons (3 oz/90 g) unsalted butter, cut into 1⁄2-inch (12-mm) pieces
- 1 cup (8 oz/250 g) sugar
- 3/4 cup (6 fl oz/180 ml) fresh lime juice (from about 6 large limes)
- 1 tablespoon grated lime zest
- 3 large eggs, plus 3 large yolks
- 1 cup (3 oz/90 g) unsweetened shredded coconut, toasted and cooled (see Tips)
- 4 ounces gluten-free gingersnaps, such as Tate’s Gluten-Free Ginger Zinger Cookies
- 2 tablespoons firmly packed light brown sugar
- Pinch of kosher salt
- 1/4 cup (2 oz/60 g) unsalted butter, melted and cooled slightly
- Half a batch of Whipped Cream , make sure to only make and use half the listed amounts
- 1/4 cup (¾ oz//20 g) unsweetened shredded coconut, toasted (see Tips)
To make the lime curd, set a fine-mesh sieve over a bowl. In a heavy-bottomed saucepan over medium-high heat, combine the butter, sugar, lime juice, and lime zest, and cook, stirring, until the sugar dissolves and the mixture just comes to a simmer. In another bowl, whisk together the eggs and egg yolks.
Slowly whisk the hot lime mixture into the eggs, whisking constantly. Pour the lime-egg mixture back into the same saucepan and cook over medium-low heat, stirring constantly, until the curd thickens (do not boil), about 4 minutes. Immediately pour the curd into the sieve, pushing it through with a rubber spatula. Let cool slightly in the bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd. Refrigerate until chilled, at least 4 hours and up to 2 days.
To make the crust, preheat oven to 375°F/190° In a food processor, pulse the toasted coconut, cookies crumbled by hand directly into the processor, brown sugar and salt until the mixture is finely ground. Add the melted butter and process until moist clumps form. Scrape the crumb mixture into a 9-inch (23 cm) glass pie dish and press it evenly into the pan bottom and sides. Bake until the edges begin to brown, about 8 minutes. Transfer the crust to a wire rack. If the crust is puffed in the center, use a small rubber spatula to gently press it down. Let cool completely.
To assemble, scrape the cold lime curd into the crust-lined pan. Cover and refrigerate up to 8 hours, if you like.
Spread the Whipped Cream over the lime curd and sprinkle the toasted coconut over the top. Cut into wedges and serve.
- The lime curd can be made a day or two ahead, and the pie can be assembled early in the day.
- To toast coconut, preheat the oven to 300°F (150°C). Spread the coconut on a small baking sheet. Bake until golden brown, about 8 minutes. Let cool completely.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.