Key Lime Pie w/ Coconut
Ingredients
The crust
-
1
cup
finely ground graham cracker crumbs
-
2
tablespoons
granulated sugar
-
¼
teaspoon
kosher salt
-
6
tablespoons
unsalted butter, melted
The filling
-
1
cup
full-fat unsweetened coconut milk
-
1½
teaspoons
finely grated key lime zest
-
½
cup
fresh key lime juice, strained
-
5
large
egg yolks
-
1
can
sweetened condensed milk (14 ounces)
-
½
teaspoon
kosher salt
The topping
-
¼
cup
sweetened or unsweetened coconut flakes
-
1
cup
heavy cream
-
2
tablespoons
powdered sugar
Instructions
- Preheat the oven to 350°F and mix the graham cracker crumbs, sugar, salt, and melted butter in a bowl until it resembles wet sand.
- Press the mixture into a 9-inch pie dish and bake for 10 to 12 minutes until golden brown.
- Lower the oven temperature to 325°F. Scoop out three tablespoons of coconut cream from the coconut milk and refrigerate it for later.
- In a bowl, whisk together the remaining coconut cream, coconut milk, key lime zest, key lime juice, egg yolks, sweetened condensed milk, and salt until well combined.
- Pour the filling into the baked crust and bake for 45 to 50 minutes until the top is firm but still wobbly.
- Cool the pie for about 10 minutes, then refrigerate for at least 2 hours to set.
- Toast the coconut flakes in the oven for about 5 minutes until golden brown.
- Before serving, whip the refrigerated coconut cream with powdered sugar and heavy cream until smooth and peaks form.
- Spread the whipped cream on top of the pie and sprinkle with toasted coconut flakes before slicing and serving.
Nutrition Facts (estimated)
Servings
12
Calories
197
Total fat
20g
Total carbohydrates
6g
Total protein
1g
Sodium
231mg
Cholesterol
63mg
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