Tuesday, March 17, 2015

Coconut-Key Lime Pie with Raspberry Coulis


Although it's still too chilly outside for my liking, seeing things begin to thaw makes me smile. While dreaming of warm weather, I started to think about my trip to Florida a few years back where my mom and I had the best Key Lime pie ever. I decided to combine those flavors with my other favorite pie - coconut cream. The result? A sweet and tangy delight.

While this pie is good all by itself, the raspberry coulis (just a fancy name for a fruit or vegetable puree) adds a beautiful color and flavor.


1. Preheat oven to 350.
2. Combine crust ingredients in a medium bowl then press evenly into a 9" pie plate. Bake crust for 10 minutes. Let cool.




3. While crust cools, combine cream cheese, yogurt, pudding mix, lime zest and lime juice in a blender until smooth, about 30 seconds. Transfer mixture to a bowl and fold in coconut and whipped topping. Pour into the cooled crust and refrigerate for at least 2 hours.



4. While the pie sets, make the coulis - place the raspberries and sugar in a small saucepan and bring to a simmer over medium heat. Cook until the raspberries break down slightly, then remove pan from heat. Carefully transfer to a blender and process until smooth (or use an emersion blender if you wish). Pour sauce into a small bowl and stir in lemon juice.



5. Serve each pie slice with a few spoonfuls of raspberry coulis.



Coconut-Key Lime Pie with Raspberry Coulis
Serves 6-8

All you need:
Crust
1 cup graham cracker crumbs
1/2 cup ground almonds
1/2 cup shredded coconut
3 tablespoons unsalted butter, melted

Filling
1 (8 oz.) brick cream cheese, softened
1/2 cup plain Greek yogurt
1 (1 oz.) package instant vanilla pudding mix
Zest of 1 lime
Juice of 3 limes
1/2 cup shredded coconut
1 tub frozen whipping topping, thawed

Coulis
1 (10 oz.) bag frozen raspberries, thawed
2 tablespoons sugar
Juice of 1/2 lemon

All you do:
1. Preheat oven to 350.
2. Combine crust ingredients in a medium bowl then press evenly into a 9" pie plate. Bake crust for 10 minutes. Let cool.
3. While crust cools, combine cream cheese, yogurt, pudding mix, lime zest and lime juice in a blender until smooth, about 30 seconds. Transfer mixture to a bowl and fold in coconut and whipped topping. Pour into the cooled crust and refrigerate for at least 2 hours.
4. While the pie sets, make the coulis - place the raspberries and sugar in a small saucepan and bring to a simmer over medium heat. Cook until the raspberries break down slightly, then remove pan from heat. Carefully transfer to a blender and process until smooth (or use an emersion blender if you wish). Pour sauce into a small bowl and stir in lemon juice.
5. Serve each pie slice with a few spoonfuls of raspberry coulis.

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