Coconut Key-Lime Pie

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 20 min Standing : 4 h Cooking Dish : 9-inch (23 cm) pie dish
330 calories/serving

Ingredients

25 gluten-free biscuits, crumbled 260 g
1 pinch salt 0.1 g
2/3 cup margarine non-hydrogenated 140 g
1 tbsp sugar 12 g
4 eggs size large
3 tbsp tapioca flour/starch, or cornstarch 26 g
3/4 cup unsweetened coconut milk 190 mL
3/4 cup lime juice, freshly squeezed 6 1/2 limes
1/2 cup brown sugar 100 g

Method

  1. Preheat oven to 350°F/175°C.
  2. Combine biscuits crumbs, 1/3 cup margarine (75 g), sugar and a pinch of salt in a medium bowl; mix well. Press into a 9-inch (23 cm) pie dish, and bake until lightly browned, about 15 min. Remove from oven, and transfer to a wire rack until completely cooled.
  3. Beat the eggs in a bowl. In another bowl, dissolve the cornstarch and coconut milk then add to the eggs. Mix well and set aside.
  4. In a saucepan, add the lime juice, zest, brown sugar, and remaining margarine. Cook over medium heat without boiling, until the sugar dissolves. Add a bit of this preparation to the egg mixture to warm it up. Pour the egg mixture into the saucepan and cook, stirring constantly, paying attention not to let it boil. Cook until the cream thickens and coats the back of a spoon, about 5 min. Let it cool. Pour filling into the crust and chill for at least 4 hours in the refrigerator.
  5. When ready to serve, garnish with key slices or sprinkle with grated zest. If desired, add rosettes of whipped coconut milk.

Nutrition Facts Table

per 1 serving (110 g)

Amount

% Daily Value

Calories

330

Fat

23 g

35 %

Saturated 7.1 g
+ Trans 0.1 g

36 %

Cholesterol

80 mg

Sodium

130 mg

5 %

Carbohydrate

33 g

11 %

Fibre

1 g

5 %

Sugars

21 g

Net Carbs

32 g

Protein

4 g

Vitamin A

16 %

Vitamin C

10 %

Calcium

4 %

Iron

9 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 0
Fruits 0
Meat and Alternatives ½
Fats 3
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Eggs | Desserts | High Vitamin D | Bake | American

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