Tropical Coconut Key Lime Pie
A delightful twist on the classic Key Lime Pie, featuring a tropical coconut-infused crust that perfectly complements the citrusy lime filling.
Prep time: 20 minutesCook time: 15 minutesServes: 8
Ingredients
1 cup sweetened shredded coconut
1 1/2 cups graham cracker crumbs
1/3 cup unsalted butter, melted
3 tablespoons granulated sugar
4 large egg yolks
2 teaspoons lime zest
2/3 cup key lime juice
1 cup sweetened condensed milk
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F.
2. Toast the shredded coconut on a baking sheet for 5 minutes until lightly golden. Set aside.
3. In a medium bowl, combine toasted coconut, graham cracker crumbs, melted butter, and sugar. Press mixture into a 9-inch pie dish to form the crust.
4. Bake crust for 10 minutes, then remove and cool.
5. In a large bowl, whisk together egg yolks, lime zest, key lime juice, and condensed milk until smooth.
6. Pour lime filling into the cooled crust.
7. Bake for 15 minutes or until the center is set.
8. Cool pie to room temperature, then refrigerate for at least 3 hours.
9. Before serving, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. Spread whipped cream over chilled pie and garnish with lime slices or additional toasted coconut if desired.
Storage
Store the pie covered in the refrigerator for up to 3 days.
Reheating
For best results, serve chilled directly from the refrigerator.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
