By Ryan Stipp, Pastry Sous Chef at The Omni Grove Park Inn
Recipe:
Coconut Lime Custard
- 4 oz Butter, soft
- 2 c Sugar
- 2/3 c Sugar
- 4 Eggs
- 1/2 tsp Salt
- 2 tsp Vanilla
- 3 tbsp Lime juice
Cream together butter and sugar until fluffy. Add eggs one by one until incorporated. Drizzle in buttermilk. Add in remaining ingredients. Pour into prepared pie shell. Bake at 350⁰ for 30-40 minutes or until golden brown.
Lemon Meringue
- 1 c Egg whites
- 2 c Sugar
- 1/4 c Water
- 2 Lemons, zested
Cook sugar and water to 255⁰. Drizzle carefully into whipping egg whites to create Italian meringue. Add zest of limes. Whip until cool to the touch. Pipe decoratively on finished, cooled pie. Torch lightly.
Coconut Sable Dough
- 1 lb 6 oz Butter, room temperature
- 1 lb Sugar
- 1 1/2 tsp Vanilla extract
- 4 Eggs (large)
- 8 oz Cake flour
- 1 lb 12 oz Bread flour
- 2 tsp Baking powder
- 1/2 Coconut (shredded and toasted)
Cream together the soft butter, sugar and vanilla. Scrape the sides of the bowl well. Slowly add your eggs. Scrape again and add your flour and baking powder. Lastly, paddle in your toasted, shredded coconut. Wrap dough in plastic wrap and rest in the refrigerator for at least 2 hours. After the dough has chilled, lightly spray pie pans of choice.
Roll out your dough and gently press your dough into the pie pans. Create festive edges with your fingers or a fork, if desired. Bake your crust at 350⁰ for 15 minutes or until golden brown. Once your crust has cooled, add coconut custard filling to the crust.
Bake pie for 30-40 minutes at 325⁰ or until golden brown. Remove from the oven, and cool completely before decorating with lime scented meringue. Torch meringue and enjoy!
