Coconut–Lime Cream Pie (Reduced Sugar)
By America's Test KitchenPublished on April 18, 2020
Time
1¼ hours, plus 2 hours cooling
Yield
Serves 8
Sugar
18 grams, with crust (down from 31)
Ingredients
Graham Cracker Crust
9 whole graham crackers, broken into 1-inch pieces5 tablespoons unsalted butter, cut into 5 pieces and softenedFilling
½ cup (2½ ounces/71 grams) coconut sugar 5 large egg yolk 3 tablespoons cornstarch 1 (13.5-ounce) can coconut milk 1 cup milk ¼ teaspoon salt 2 tablespoons unsalted butter, cut into 2 pieces and chilled2 teaspoons vanilla extract 2 teaspoons grated lime zest, plus 2 tablespoons juiceTopping
1 tablespoon coconut sugar 1½ cups heavy cream 1 teaspoon vanilla ¼ teaspoon grated lime zest Pinch salt 1 tablespoon unsweetened shredded coconut, toastedBefore You Begin
Tightly packing the crumbs ensured perfectly clean slices every time. We don’t recommend using store-bought graham cracker crumbs here, as they can often be stale. Do not use light coconut milk in this recipe. Do not skip grinding the coconut sugar in step 5, or the whipped cream will taste gritty. Our favorite brand of coconut milk is Chaokoh; other brands may contain different amounts of sugar. You will need two limes for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process graham crackers in food processor to fine, even crumbs, 30 to 60 seconds. Scatter butter over top and pulse until mixture resembles coarse sand, 15 to 20 pulses.
- Sprinkle mixture into 9-inch pie plate. Using bottom of measuring cup, press crumbs firmly into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 20 to 22 minutes, rotating plate halfway through baking. Let crust cool completely, about 30 minutes.
- Meanwhile, whisk sugar, egg yolks, and cornstarch in large bowl until well combined. Bring coconut milk, milk, and salt to simmer in medium saucepan over medium heat. Slowly whisk 1 cup coconut milk mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into pot. Cook, whisking constantly, until thick and glossy, 1 to 2 minutes.
- Off heat, whisk in chilled butter, vanilla, and lime zest and juice. Pour filling into cooled pie crust. Lay sheet of plastic wrap directly on surface of pudding and refrigerate until firm, about 2 hours.
- Before serving, grind sugar in spice grinder until fine and powdery, about 1 minute. Using stand mixer fitted with whisk attachment, whip cream, ground coconut sugar, vanilla, lime zest, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over pie, sprinkle with toasted coconut, and serve.
for the graham cracker crust
for the filling
for the topping
Time
1¼ hours, plus 2 hours coolingYield
Serves 8Sugar
18 grams, with crust (down from 31)Ingredients
Graham Cracker Crust
Filling
Topping
Test Kitchen Techniques
Ingredients
Graham Cracker Crust
Filling
Topping
Test Kitchen Techniques
Ingredients
Graham Cracker Crust
Filling
Topping
Test Kitchen Techniques
Why This Recipe Works
Working from the ground up, we opted for a low-sugar graham cracker crust, hoping its delicate texture would complement the coconut filling rather than overshadow it with too much sweetness. For our filling, we started by creating a custard using a combination of milk, coconut milk, and egg yolks. We found that reducing the amount of sugar in our custard really allowed the coconut flavor to shine through, and using coconut sugar in place of the usual granulated sugar gave the custard an even fuller flavor. A little butter helped achieve a velvety smooth texture, while cornstarch added some stability when slicing through the thick filling. Lime zest offered a fresh, citrusy backbone to the filling. As for the classic whipped cream topping, we flavored it with a bit of coconut sugar, vanilla extract, and lime zest so that it would mirror the flavors of the luscious custard beneath.
Before You Begin
Tightly packing the crumbs ensured perfectly clean slices every time. We don’t recommend using store-bought graham cracker crumbs here, as they can often be stale. Do not use light coconut milk in this recipe. Do not skip grinding the coconut sugar in step 5, or the whipped cream will taste gritty. Our favorite brand of coconut milk is Chaokoh; other brands may contain different amounts of sugar. You will need two limes for this recipe.
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Process graham crackers in food processor to fine, even crumbs, 30 to 60 seconds. Scatter butter over top and pulse until mixture resembles coarse sand, 15 to 20 pulses.
- Sprinkle mixture into 9-inch pie plate. Using bottom of measuring cup, press crumbs firmly into even layer on bottom and sides of pie plate. Bake until crust is fragrant and set, 20 to 22 minutes, rotating plate halfway through baking. Let crust cool completely, about 30 minutes.
- Meanwhile, whisk sugar, egg yolks, and cornstarch in large bowl until well combined. Bring coconut milk, milk, and salt to simmer in medium saucepan over medium heat. Slowly whisk 1 cup coconut milk mixture into yolk mixture to temper, then slowly whisk tempered yolk mixture into pot. Cook, whisking constantly, until thick and glossy, 1 to 2 minutes.
- Off heat, whisk in chilled butter, vanilla, and lime zest and juice. Pour filling into cooled pie crust. Lay sheet of plastic wrap directly on surface of pudding and refrigerate until firm, about 2 hours.
- Before serving, grind sugar in spice grinder until fine and powdery, about 1 minute. Using stand mixer fitted with whisk attachment, whip cream, ground coconut sugar, vanilla, lime zest, and salt on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until stiff peaks form, 1 to 3 minutes. Spread whipped cream over pie, sprinkle with toasted coconut, and serve.
for the graham cracker crust
for the filling
for the topping
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