Sweet and tangy lime butter cookies set the perfect stage for this creamy and not too tart coconut lime icebox pie topped with toasted coconut.
This is a sponsored post. I was provided products by Cat Island Cookies & Cracker Co. However, the opinions expressed in this post are completely my own.
This past May, I received an email from Ann at Cat Island Cookies & Cracker Co. The name of the company immediately got my attention. Cat Island is the name of one of the five barrier islands located off the Mississippi Gulf Coast. Right away, I knew this was a local product.
Ann went on to explain what makes Cat Island Cookies & Cracker Co. different. It was formed in 2014 by New York pastry chef and Mississippi-native Leslie Bullock and her sister Shelly McNair. I actually got the opportunity to chat with Leslie for a few minutes by phone to hear her tell her story. Originally from Pass Christian, Mississippi, Leslie wanted her two daughters to grow up in a small-town environment like she did. She moved them back to Mississippi and started looking for a job that would allow her to work around her daughters’ schedule. A caterer by trade, she began baking, eventually deciding to develop a line of healthier cookies and snacks made from all natural ingredients.
I asked Leslie what made her cookies and crackers better than the name brands I can buy in the store. She went on to tell me that all her products are made in small batches. Everything is hand measured, hand mixed, and tested.
“Testing cookies is horrible job,” she joked, “but somebody’s got to do it.”
Leslie added that all the ingredients she uses are all natural, right down to the unbleached flour, butter and chocolate chips.
I agreed to give the cookies and crackers a try with the agreement that I wouldn’t just write a product review. I wanted to find a way to incorporate the products in a recipe. The night my samples arrived, The Husband and I cut open the box and dumped the contents in the middle of the coffee table. The Husband and I proceeded to have a sort of “wine tasting” with the products. We opened a package, tried it, discussed what we liked and brainstormed ways to use them in a recipe.
Amazingly, the products I thought would be my least favorite ended up being my top picks. I’m not a huge lime fan, but I loved the Lime Butter cookies. The lime flavor complements the buttery flavor of the cookie without over powering it. With the onset of warmer weather, I had been toying with an idea for a lime-coconut combination for awhile. As soon as I tasted the Lime Butter cookies, I knew they would be the perfect base for a pie crust.
How to Make Lime Shortbread Pie Crust
If you’ve ever made a graham cracker crust, the principle is the same. I placed several handfuls of the lime shortbread cookies in a food processor and ground them into crumbs until I had Combine the crumbs with
Pour the crumb mixture into the bottom of a 9-inch pie plate. Then using your finger, press the crumbs along the bottom and up the sides of the plate. You can also use the bottom of a cup for a smoother surface. Bake the crust at 350 degrees for 10 minutes until it is just lightly browned. Remove it from the oven and allow it to cool completely before continuing.
How to Make Coconut Lime Icebox Pie
First, preheat the oven to 350 degrees.
Next, separate three eggs, reserving the whites and yolks in separate bowls. Set the egg whites aside.
Beat the egg yolks until they are frothy.
Slowly add one (14 ounce) can of sweetened condensed milk to the egg yolks. Leaving the mixer on, add five tablespoons of lime juice and 1 cup of shredded coconut. Mix everything until combined, then pour it into your cooled pie crust.
Bake the pie at for about 10 minutes or until the filling is set. Allow the pie to cool completely. Then place in the refrigerator and chill for at least four hours before serving.
In the meantime, toast the remaining 1/3 cup of coconut in a skillet over medium to medium-low heat. Coconut can burn pretty quickly, so be sure to stand right there at the stove and stir frequently, until it is lightly browned. Remove the skillet from heat and set the coconut aside.
Right before serving the pie, sprinkle the cooled toasted coconut over the top of the pie. Garnish with whipped cream and lime zest if desired.
Summers are SWELTERING here, so cool and creamy icebox pie is always at the top of my list. My hunch about the cookies was right on. The Lime Butter cookies were the perfect base for this refreshing dessert. I added just a little lime juice to the filling to give it a subtle lime flavor. Toasted coconut and lime zest added color and another dimension of flavor.
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Coconut Lime Icebox Pie
For the crust:
- 1-1/2 cups finely crushed lime shortbread cookies
- 1/2 cup unsalted butter melted
- 3 tablespoons granulated sugar
For the pie:
- 3 egg yolks
- 5 tablespoons freshly squeezed lime juice
- 1 can sweetened condensed milk
- 1 1/3 cups sweetened shredded coconut divided
- 1 tablespoon lime zest optional
- Whipped cream optional
For the crust:
- Preheat oven to 350 degrees.
- Combine all the pie crust ingredients in a large mixing bowl until crumbs are thoroughly coated with the butter.
- Press the crumb mixture into the bottom and up the sides of a greased 9-inch round pie plate.
- Bake for approximately 10 minutes or until lightly browned. Allow pie crust to cool completely before proceeding.
For the pie:
- Preheat oven to 350 degrees.
- Separate the eggs, reserving the whites and yolks in separate bowls. Set egg whites aside.
- Beat egg yolks until frothy.
- Add sweetened condensed milk gradually. Leaving the mixer on, add the lime juice and 1 cup of the shredded coconut.
- Once combined, pour mixture into the pie crust.
- Bake pie at 350 degrees for about 10 minutes or until the filling is set. Allow pie to cool completely. Chill for at least four hours.
- In the meantime, toast the remaining 1/3 cup of coconut in a skillet over medium to medium-low heat. Toast the coconut, stirring frequently, until it is lightly browned. Be sure to keep a close eye, as the coconut can burn quickly. Remove skillet from heat and set the coconut aside.
- Before serving, sprinkle the cooled toasted coconut over the top of the pie. Garnish with whipped cream and lemon zest if desired.