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If moms everywhere get breakfast in bed on Mother’s Day, then what do dads get on Father’s Day?  The answer: his favorite homemade pie.  My husband knows when he gets a homemade pie made by the hands of those who love him, it’s because we want to spoil him the best way we know how.  I know it is a little cliché, but with my husband the way to his heart really is food; and particularly pie.  I’ve have observed over the years how much men enjoy pie above most other types of desserts.  In my family pies are the best part of a Father’s Day done right.  It was true with my dad, it’s true with my brother-in-laws, and it is no surprise that it is with my husband.  It is what it is.

You can always buy a store-bought pie, but on Father’s Day homemade is best. There is something so sweet and special about a homemade pie that help dads feel just a little more special.  They recognize the effort and love that went into it – and they love to say, “You guys made that just for me?”

Today I’m sharing with you one of my husband’s favorite pies.  This Coconut Lime Cream Pie is made with a graham cracker coconut crust, then filled with a lime sour cream custard, and finally topped off with coconut cream infused whipped cream.  Sprinkled with lime zest and toasted coconut flakes, this refreshing citrus dessert can be easily made by older kids (my 13 year old daughter has been making this pie on her own for the last 2 years), but there is plenty younger kids can do to help with the process. Best made the night before serving, this summer inspired pie is the perfect way to celebrate the special dad in your life.

Happy Father’s Day to all the dads that weigh in heavily with their kids out there!

Recipe: Coconut Lime Cream Pie

  • Prep Time: 10 min(s)
  • Cook Time: 17 min(s)
  • Total Time: 30 min(s)
  • Servings: 1 pie

A light and refreshing Coconut Lime Cream Pie recipe.

Ingredients

    Graham cracker coconut crust:

    1 sleeve graham crackers (1 ½ cups ground)

    ½ cup unsweetened toasted coconut flakes

    ¼ cup sugar

    6 tablespoons melted butter

    Place all the ingredients in a food processor and pulse until it resembles wet crumbs.

    Filling:

    One 14 ounce can condensed milk

    3/4 cup fresh lime juice

    ½ cup sour cream

    ½ cup cream of coconut by Coco Lopez (found in the alcohol section)

    1 tablespoon fresh lime zest

    Coconut Whipped Cream:

    1 cup heavy whipping cream

    3 tablespoons cream of coconut

    Top the cooled pie with coconut whipped cream. Refrigerate pie until ready to serve.

    Optional topping: ¼ cup unsweetened coconut flakes

    ½ tablespoon fresh lime zest

Instructions

    Graham cracker coconut crust:

    Place all the ingredients in a food processor and pulse until it resembles wet crumbs.

    Preheat the oven to 350 degrees. Spray a 9 inch pie plate with non-stick spray. Press the crust mixture evenly on the sides and base of the plate.

    Bake the crust for 7 minutes and remove from the oven and allow it to cool completely before filling.

    Filling:

    Whisk all the ingredients until creamy and smooth. Pour the filling into prepared crust and bake for 18 minutes.

    Allow the pie to cool completely before topping with coconut whipped cream.

    Coconut Whipped Cream:

    Whip the heavy cream and cream of coconut with an electric mixer until stiff peaks form.  Spread the topping over the cooled pie.

    Optional topping: Sprinkle the coconut and lime zest over the top of the pie.

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  • Lisa Kuehne

    Does the filling have 1/2 cup of coconut cream, or 1/2 tablespoon? Are there supposed to be eggs in the filling?? My pie did not set. :(

  • This person

    There are two sizes for the coco lopez… I picked 15 oz and used 1/2. I think that worked. Baked pie for 18 mins not 10.