Coconut Lime Meringue Bliss, #DessertChallenge

Have you tried baking with coconut and lime lately? Well, set your oven to 325 degrees and welcome in heaven with a lime and coconut meringue pie. Coconut meringue piled on top of tangy lime “tastes good.” (To quote my husband.)  But the aromas that emanate from the oven and embrace the kitchen are divine.  

Coconut Lime Meringue Bliss Pie 

The idea of combining coconut and lime was inspired by Sheryl of the Lady Behind the Curtain. The assignment for her May Dessert Challenge was to create anything with coconut and lime. Although I’ve baked key lime pie on a few occasions, the addition of coconut to the citrus is beyond! The coconut is sweet but tempered with the tangy lime, the pie is perfect.

Both my nieces love Auntie K’s lemon meringue pie but coconut lime meringue bliss pie may become their new favorites. 

All grins. Auntie K  has the biggest smile.
The Ninja Baker is in the middle of her two beautiful nieces, Jasmine and Eliza
(who gets ready to pick the best lemon meringue mini pie.)

Here’s the recipe adapted from a lemon meringue pie recipe found in a Cooking with Paula Deen magazine.

Coconut Lime Meringue Bliss is made in 3 easy steps.

1. Japanese Coconut Cookie Crust:
In a food processor combine:
1 package of Japanese coconut sables or 1½  cups coconut cookie crumbs
6 tablespoons of organic coconut spread, melted (Earth Balance works well)
3 tablespoons organic cane sugar
Press the mixture into a 9½” pie pan.
Bake at 400 degrees for 5 to 6 minutes.
Cool. (And reduce the oven heat to 325)

Coconut Sable Cookies 

2. Lime Custard
In a saucepan, whisk together 1½ cups of sugar with ¼ cup of cornstarch. Add 4 lightly beaten eggs and a ½ cup of lime juice. Over a medium-low flame keep whisking until the mixture comes to a boil. Keep stirring with the whisk for another 3 minutes. Immediately take the saucepan off the oven. Add 2 generous tablespoons of organic coconut spread and 1 tablespoon of lemon zest.

3. Coconut Meringue
In a stand mixer, beat 5 egg whites. When foamy, add a pinch of salt. Then ¾ teaspoons of cream of tartar. Next add 10 tablespoons of organic cane sugar.

Pour the custard into the pie crust. Top with the meringue. Bake at 325 degrees for 24 minutes. Cool. Refrigerate overnight and get ready for bites of bliss!

Other blissful recipes are a click away. Scroll down to see other food bloggers who answered the Dessert Challenge of coconut and lime. If you’d like to join the fun, drop a note to Sheryl at Lady Behind the Curtain.

Wishing you bliss.