Key Lime-Coconut Pie
Serves: 4
Lelia Marks
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
4 large
Egg Yolk1 tsp
Pure Vanilla Extract2 tbsps
Light Brown Sugar6 tbsps
Unsalted Butter (melted)1.5 cups
Whipping Cream (very cold)Directions:
1
For the pie: Preheat the oven to 325 degrees F
2
Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes
3
Cover and set aside at room temperature for 20 minutes
4
Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs
5
Add the butter and process until the mixture just comes together
6
Pat onto the bottom and sides of a 9-inch glass pie plate
7
Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes
8
Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes
9
Remove and let cool to room temperature, about 1 hour
10
Cover the surface and refrigerate until chilled and set, about 3 hours
11
For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form
12
To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut