Low FODMAP Coconut-Lime Cream Pie

Name: Low FODMAP Coconut-Lime Cream Pie
Total time: 268 min
Ingredients: 6 tablespoons (3 oz/90 g) unsalted butter, (cut into 1⁄2-inch (12-mm) pieces); 1 cup (8 oz/250 g) sugar; 3/4 cup (6 fl oz/180 ml) fresh lime juice ((from about 6 large limes)); 1 tablespoon grated lime zest; 3 large eggs, (plus 3 large yolks); 1 cup (3 oz/90 g) unsweetened shredded coconut, (toasted and cooled (see Tips)); 4 ounces gluten-free gingersnaps, (such as Tate’s Gluten-Free Ginger Zinger Cookies); 2 tablespoons firmly packed light brown sugar; Pinch of kosher salt; 1/4 cup (2 oz/60 g) unsalted butter, (melted and cooled slightly); Half a batch of Whipped Cream ,; 1/4 cup (3/4 oz//20 g) unsweetened shredded coconut, (toasted (see Tips))

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This Coconut-Lime Cream Pie is from Williams-Sonoma Gluten-Free Baking, by Kristine Kidd. There is no reason to give up your favorite cookbooks just because you are following the low FODMAP diet....

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.

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Ingredients

6 tablespoons (3 oz/90 g) unsalted butter, (cut into 1⁄2-inch (12-mm) pieces)
1 cup (8 oz/250 g) sugar
3/4 cup (6 fl oz/180 ml) fresh lime juice ((from about 6 large limes))
1 tablespoon grated lime zest
3 large eggs, (plus 3 large yolks)
1 cup (3 oz/90 g) unsweetened shredded coconut, (toasted and cooled (see Tips))
4 ounces gluten-free gingersnaps, (such as Tate’s Gluten-Free Ginger Zinger Cookies)
2 tablespoons firmly packed light brown sugar
Pinch of kosher salt
1/4 cup (2 oz/60 g) unsalted butter, (melted and cooled slightly)
Half a batch of Whipped Cream ,
1/4 cup (3/4 oz//20 g) unsweetened shredded coconut, (toasted (see Tips))