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Coconut-Lime Cream Pie in a glass dish against a dark background

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.

Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 4 hours 28 minutes
Makes: 10 Servings
Calories: 571 kcal
Author: Kristine Kidd


Lime Curd:

  • 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

Ginger-Coconut Crust:

  • 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 (3/4 oz//20 g) unsweetened shredded coconut, toasted (see Tips)


  1. 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.
  2. 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.
  3. 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.
  4. To assemble, scrape the cold lime curd into the crust-lined pan. Cover and refrigerate up to 8 hours, if you like.
  5. Spread the Whipped Cream over the lime curd and sprinkle the toasted coconut over the top. Cut into wedges and serve.



From Kristine:

  • 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.


Nutrition Facts
FODMAP IT!™ Coconut-Lime Cream Pie
Amount Per Serving
Calories 571 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 17g85%
Cholesterol 63mg21%
Sodium 77mg3%
Potassium 184mg5%
Carbohydrates 44g15%
Fiber 5g20%
Sugar 34g38%
Protein 6g12%
Vitamin A 90IU2%
Vitamin C 0.7mg1%
Calcium 25mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.